Mold Detox Friendly Crispy Skin Duck Breast with Herb Pan Sauce
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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
- 1 tsp fresh thyme leaves
- salt and pepper, to tasteIngredient note
Dried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!