| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Duck, Poultry | 6 | Servings | |
INGREDIENTS
| 3 | Duck breasts | |
| Emeril's Essence; see * Note | ||
| 1 | tb | Olive oil |
| Foie Gras Bread Pudding; see * Note |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" and "Foie Gras Bread Pudding" recipes which are included in this collection. Preheat the oven to 400 degrees. Season the entire duck breast with Emeril's Essence. In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium-rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, on the bias, into 1/2-inch pieces. Serve the duck with the Foie Gras Bread Pudding. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A67 broadcast 10-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-10-1997 Recipe by: Emeril Lagasse
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