How to Be Un-Choppable: Duck Breast with Pineapple Salsa with Samantha Seneviratne

By Food Network · 45 min

Ingredients

Instructions

1. Score the skin of each duck breast in a crosshatch pattern with a small, sharp knife.
2. Flip the breasts and season the meat side with 1 1/2 teaspoons salt, 3/4 teaspoon pepper and the chipotle chile powder.
3. Heat a large heavy skillet over medium-high heat until hot. Add the duck skin side down and cook until the fat starts to render, about 2 minutes, then lower the heat to medium.
4. Keep cooking uncovered without turning, about 15 minutes, until the fat has rendered and the skin is golden and crisp. Spoon excess fat into a heatproof bowl as needed.
5. Flip the breasts and cook about 5 more minutes, until an instant-read thermometer in the thickest part reads 135°F for medium-rare.
6. Transfer the duck to a cutting board and rest for 5 minutes.
7. Meanwhile, combine the pineapple, jicama, cilantro, chile and lime juice in a large bowl and stir well.
8. Gently fold in the avocado and season the salsa to taste with salt.
9. Thinly slice the duck crosswise and serve with the salsa on the side.

Summarized from Food Network's video. Watch it for the details.

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LimeAvocadoPineappleDuck breastJicama