Seared Duck Breasts with Pear-Bourbon Relish

Seared Duck Breasts with Pear-Bourbon Relish
Photo by Scott Phillips


  • 4 small or 2 large skin-on duck breasts (about 2 lb. total)
  • ¼ cup minced shallot
  • 2 Tbs. light brown sugar
  • Kosher salt and freshly ground black pepper
  • 1 1-inch-wide strip lemon zest
  • Pinch ground allspice
  • 1 large firm-ripe pear, peeled and cut into ¼-inch dice
  • + 5 more ingredients
    • 1 Tbs. unsalted butter
    • 2 Tbs. dried sweetened cranberries
    • 3 Tbs. bourbon
    • 2 Tbs. coarsely chopped roasted unsalted pistachios
    • 2 tsp. fresh lemon juice

Position a rack in the center of the oven and heat the oven to 375°F. Trim any excess skin off the edges of the breasts, score the skin in a 1/2-inch crosshatch pattern, and pat the breasts dry. Generously season both sides of each breast with salt and pepper. Heat a heavy-duty ovenproof 12-inc...

View full recipe at Fine Cooking


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