Pan-Grilled Paillards of Duck

Pan-Grilled Paillards of Duck
Photo by Romulo Yanes


  • 1 well-seasoned ridged grill pan
  • 2 tablespoons water
  • 1 teaspoon curry powder
  • 2 navel oranges
  • 2 teaspoons salt
  • 2 teaspoons ground ginger
  • 1 teaspoon black pepper
  • + 2 more ingredients
    • 1 teaspoon cinnamon
    • 1 whole boneless Moulard duck breast with skin (2 lb total), halved

Pull skin off duck and thinly slice skin, then cook skin with water in a 10- to 12-inch heavy skillet over moderately low heat, stirring occasionally, until fat is rendered and cracklings are browned and crisp, about 15 minutes. Drain in a sieve set over a bowl and reserve rendered fat. Spread cr...

View full recipe at Epicurious


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