Low Iodine Crispy Skin Duck Breast with Herb Pan Sauce
Total time55 min
Prep time15 min
Cook time30 min
4.9(23)
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Learn more →Ingredients
2 servings
- 2 duck breast halves (about 6–8 oz each), skin-on
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- ½ tsp garlic powder
- ½ tsp fresh thyme leaves
For the pan sauce
- ½ cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp fresh thyme leaves
- salt and pepper, to taste
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the duck breasts completely dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern at 1/2-inch intervals, cutting through the fat but not into the flesh.
- 2
Season both sides of each duck breast with the kosher salt, black pepper, garlic powder, and the 1/2 tsp thyme leaves, pressing the seasoning gently into the skin.
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