Pan Seared Duck Breast

The Back Story

Pan Seared Duck Breast

·      1 whole duck breast, scored

·      1 pinch Cajun seasoning

·      1 tsp cilantro, chopped

·      1 tsp cinnamon


-      Score the fat on the duck breast

-      Season the duck breast with salt, Cajun spice, black pepper, chopped cilantro, and cinnamon, making sure to get seasonings inside the fat

-      Place the duck breast in a hot cast iron skillet and sear for 6 minutes

-      Flip the duck breast over and place in the oven to cook for another 12 to 15 minutes at 375 degrees

-      Take out of the oven and let the duck breast rest for 2 to 3 minutes to allow the juiced to set

Carrot Hash


·      1 tablespoon olive oil-butter blend

·      2 tablespoon diced bacon

·      1 tablespoon minced garlic

·      1 cups peeled and chopped heirloom carrots

·      1 teaspoon cinnamon

·      1 Granny Smith apple, skin left on and chopped

·      1 pinch nutmeg

·      1 teaspoon chopped mint

·      1 cup spinach

·      Salt and pepper to taste


-      Using the same cast iron skillet used to sear the duck, add olive oil-butter blend and diced bacon

-      Render the bacon until crispy, about 3 to 5 minutes

-      Add the minced garlic until aromatic, about 1 minute

-      Add the carrots, cinnamon, apple, nutmeg, mint and spinach, cook for 3 to 5 minutes

-      Adjust seasonings and serve with sliced duck breast

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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