After some research, I learned that duck legs are usually gently braised to make a very rich, flavorful dish like duck confit. Duck breasts, however, should be seared and pan roasted to extract maximum flavor. I decided to sear the seasoned breasts and roast them in the oven for a few more minutes.
|Pan Roasted Duck Breasts with Mushroom Gravy and Lemon Quinoa Salad|
It was unbelievable how easy it was to make and how delicious the dish was. I think I will be reaching for duck a lot more from this day on.