{"id":1059,"date":"2021-06-11T07:58:05","date_gmt":"2021-06-11T14:58:05","guid":{"rendered":"https:\/\/www.igourmand.com\/?p=1059"},"modified":"2021-06-11T07:58:05","modified_gmt":"2021-06-11T14:58:05","slug":"seared-crispy-skin-duck-breast-2020-june","status":"publish","type":"post","link":"https:\/\/www.igourmand.com\/?p=1059","title":{"rendered":"Seared Crispy Skin Duck Breast (2020 June)"},"content":{"rendered":"<div style=\"width: 720px;\" class=\"wp-video\"><video class=\"wp-video-shortcode\" id=\"video-1059-1\" width=\"720\" height=\"480\" preload=\"metadata\" controls=\"controls\"><source type=\"video\/mp4\" src=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2021\/06\/iG2105Mk02W.mp4?_=1\" \/><a href=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2021\/06\/iG2105Mk02W.mp4\">https:\/\/www.igourmand.com\/wp-content\/uploads\/2021\/06\/iG2105Mk02W.mp4<\/a><\/video><\/div>\n<p>&#8212;&#8212;<\/p>\n<p>#iGourmand #Lucito #luch #duck #DuckBreast #honey #food #recipe #wine #consultant #zoom #videoblog<\/p>\n<p>&#8212;&#8212;<\/p>\n<p><a href=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2021\/06\/iG2105Mk02a.png\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2021\/06\/iG2105Mk02a.png\" alt=\"Duck Breast\" width=\"720\" height=\"480\" class=\"alignleft size-full wp-image-1062\" srcset=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2021\/06\/iG2105Mk02a.png 720w, https:\/\/www.igourmand.com\/wp-content\/uploads\/2021\/06\/iG2105Mk02a-300x200.png 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/a><\/p>\n<p>&#8212;&#8212;<\/p>\n<p><a href=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2021\/06\/iG2105Mk02b.png\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2021\/06\/iG2105Mk02b.png\" alt=\"Duck Breast\" width=\"720\" height=\"480\" class=\"alignleft size-full wp-image-1063\" srcset=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2021\/06\/iG2105Mk02b.png 720w, https:\/\/www.igourmand.com\/wp-content\/uploads\/2021\/06\/iG2105Mk02b-300x200.png 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/a><\/p>\n<p>&#8212;&#8212;<\/p>\n<p><a href=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2021\/06\/iG2105Mk02c.png\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2021\/06\/iG2105Mk02c.png\" alt=\"Duck Breast\" width=\"720\" height=\"480\" class=\"alignleft size-full wp-image-1064\" srcset=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2021\/06\/iG2105Mk02c.png 720w, https:\/\/www.igourmand.com\/wp-content\/uploads\/2021\/06\/iG2105Mk02c-300x200.png 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/a><\/p>\n<p>&#8212;&#8212;<\/p>\n<p><strong>Seared Crispy Skin Duck Breast<\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>2 Duck Breast<br \/>\n2 tsp Ground Ginger<br \/>\n2 tbp Ground Paprika<br \/>\n2 tsp Ground Cinnamon<br \/>\n2 tsp Honey<br \/>\nHoney<br \/>\nHimalayan Pink Salt &#038; Black Pepper<br \/>\nOlive Oil Extra Virgin<\/p>\n<p><strong>Preparation<\/strong><\/p>\n<p>1. Dry the duck breasts with a paper towel paper.<br \/>\n2. Score the duck skin with sharp knife, making sure to not cut into the flesh.<br \/>\n3. Season the duck breasts on both sides with ginger, paprika, honey, salt and pepper.<br \/>\n4. Preheat the oven to 400F (200C).<br \/>\n5. Starting with a cold olive oil and pan, place the duck breasts skin side down.<br \/>\n6. Cook for 12-15 minutes over medium heat.<br \/>\n7. Flip the breasts over and sear the other side for 1 minute.<br \/>\n8. Flip to the skin side down, and transfer the skillet to the oven.<br \/>\n9. Roast for 4 minutes for medium-rare<br \/>\n10. Caramelization is the browning of honey, a process used extensively in cooking for the resulting sweet nutty flavor and brown color.<br \/>\n11. Rest the duck skin-side and honey up for 10 minutes.<\/p>\n<p><strong>Wine<\/strong><\/p>\n<ul>\n<li>-Arrogant Frog<\/li>\n<li>-Sud de France<\/li>\n<li>-Languedoc<\/li>\n<li>-Pays D&#8217;Oc<\/li>\n<li>-Pinot Noir<\/li>\n<\/ul>\n<p><strong>Follow Us<\/strong><\/p>\n<p><strong>Curriculum Vitae 2021<\/strong><\/p>\n<p><strong>English<\/strong><br \/>\nhttps:\/\/www.igourmand.com\/cv\/JLPFoodWineCV2021Mk1c.pdf<\/p>\n<p><strong>Espa\u00f1ol<\/strong><br \/>\nhttps:\/\/www.igourmand.com\/cv\/JLPComidaVinosCVMk2021b.pdf<\/p>\n<p><strong>Web:<\/strong> https:\/\/www.igourmand.com\/<br \/>\n<strong>Web:<\/strong> http:\/\/www.jlpconsultants.com\/<br \/>\n<strong>Web:<\/strong> https:\/\/zoom.us\/<br \/>\n<strong>Facebook:<\/strong> https:\/\/www.facebook.com\/neosteam.labs.9\/<br \/>\n<strong>YouTube:<\/strong> https:\/\/www.youtube.com\/channel\/UC5eRjrGn1CqkkGfZy0jxEdA<br \/>\n<strong>Twitter:<\/strong> https:\/\/twitter.com\/labs_steam<br \/>\n<strong>Pinterest:<\/strong> https:\/\/www.pinterest.com\/NeoSteamLabs\/<br \/>\n<strong>Instagram:<\/strong> https:\/\/www.instagram.com\/luc.paquin\/<\/p>\n<p><strong>Lucito<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8212;&#8212; #iGourmand #Lucito #luch #duck #DuckBreast #honey #food #recipe #wine #consultant #zoom #videoblog &#8212;&#8212; &#8212;&#8212; &#8212;&#8212; &#8212;&#8212; Seared Crispy Skin Duck Breast Ingredients 2 Duck Breast 2 tsp Ground Ginger 2 tbp Ground Paprika 2 tsp Ground Cinnamon 2 tsp Honey Honey Himalayan Pink Salt &#038; Black Pepper Olive Oil Extra Virgin Preparation 1. Dry &#8230; <a title=\"Seared Crispy Skin Duck Breast (2020 June)\" class=\"read-more\" href=\"https:\/\/www.igourmand.com\/?p=1059\" aria-label=\"Read more about Seared Crispy Skin Duck Breast (2020 June)\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,14,33,17,4,34],"tags":[144,108,145,36,136,43,146,82,38,39,143,107],"class_list":["post-1059","post","type-post","status-publish","format-standard","hentry","category-cooking","category-cooking-videos","category-ingredients","category-main-dishes","category-recipes","category-videos","tag-consultant","tag-cooking","tag-duck-breast","tag-food","tag-igourmand","tag-ingredient","tag-lucito","tag-main-dish","tag-photos","tag-recipe","tag-video-blog","tag-wine"],"_links":{"self":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/1059","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1059"}],"version-history":[{"count":2,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/1059\/revisions"}],"predecessor-version":[{"id":1065,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/1059\/revisions\/1065"}],"wp:attachment":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1059"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1059"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1059"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}