Photo: Peter Frank Edwards; Styling: Rachael Burrow, Linda Hirst
Hands-on Time
30 Mins
Total Time
2 Hours 35 Mins
Yield
Makes 6 servings

Impress your guests with a beautifully-presented, slow-roasted Patuxent Mallard for an elegant dinner this holiday season.

How to Make It

Step 1

Use a sharp knife to score the skin of the duck breasts in a diamond pattern, being careful not to slice through the flesh. Place in a zip-top plastic bag with remaining ingredients. Refrigerate 2 hours or up to 4 hours.

Step 2

Drain duck and pat dry with paper towels; discard marinade. Heat a large nonstick skillet over medium heat. Add duck, skin side down; cook 5 to 6 minutes or until skin is brown and fat begins to render. Increase heat to medium-high, flip duck, and cook 5 to 8 more minutes or until desired degree of doneness.

Step 3

Transfer duck breasts to a cutting board, and let rest 5 minutes before slicing.

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