Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of the 2 duck breasts in a crosshatch pattern without cutting into the meat, then pat them dry with paper towels and season generously on both sides with 2 tablespoons of Cajun seasoning, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

2. 2

   Place the seasoned duck breasts, skin-side down, in a cold skillet and cook over medium-low heat for 12 to 15 minutes until most of the fat has rendered and the skin is deeply golden brown and crispy, then flip the duck breasts and sear for another 3 to 5 minutes for medium-rare, or longer to desired doneness.

3. 3

   Remove the duck breasts from the skillet, allowing the duck fat to remain, and let them rest on a cutting board, reserving any drippings.

4. 4

   Add 2 tablespoons of unsalted butter to the hot skillet with the reserved duck fat, then add 1 large diced green bell pepper, 1 medium diced yellow onion, and 1 diced celery stalk, sautéing for 5 to 7 minutes until softened.

5. 5

   Stir in 2 minced garlic cloves and 2 cups of corn kernels, cooking for 2 to 3 minutes until fragrant.

6. 6

   Pour in 1/2 cup of chicken broth and 1/4 cup of heavy cream, bringing the mixture to a simmer and cooking for 5 minutes until slightly thickened, optionally adding 1 teaspoon of hot sauce.

7. 7

   Slice the rested duck breasts and serve them immediately over the spicy corn maque choux, garnishing each plate with 2 tablespoons of sliced green onions.