INGREDIENTS

INSTRUCTIONS

Combine water and salt in a large bowl, and stir to combine. Using a very
sharp chef's knife, gently score the skin of each duck breast, creating
three or four diagonal slashes. Place duck breasts in saltwater mixture.
Cover bowl with plastic wrap, and weigh breasts with a plate, so they are
completely submerged. Refrigerate for 2 to 6 hours, depending on desired
saltiness. Heat oven to 400 degrees. Remove breasts from saltwater, and pat
dry. Heat a cast-iron skillet over medium-low heat until skillet feels hot
when hand is held above it. Place breasts, skin-side down, in skillet, and
sear until skin is crisp, about 12 to 15 minutes. Season duck with pepper,
if desired. Turn duck skin-side up, and transfer skillet to a hot oven.
Bake for an additional 5 to 6 minutes. Remove duck from oven, and let rest
about 10 minutes before slicing. Serves 4.
Cuisine: "Swedish" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 33854mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: Recipe from Marcus Samuelsson; Executive chef; Aquavit, 13 W
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Jesus feels your pain”