Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of 2 duck breasts in a crosshatch pattern without cutting into the flesh, then generously season both sides with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper.

2. 2

   Place the duck breasts skin-side down in a cold, dry pan, then cook over medium heat for 8-10 minutes to render the fat until the skin is golden brown and crispy.

3. 3

   Flip the duck breasts to the flesh side and continue to cook for 3-5 minutes for medium-rare, or longer to your desired doneness, then remove them from the pan and let them rest on a cutting board for 5 minutes.

4. 4

   Pour off all but 1 tablespoon of the rendered duck fat from the pan, then add 1 tablespoon olive oil and sauté 1 small finely diced shallot and 1 minced garlic clove for 2 minutes until fragrant.

5. 5

   Deglaze the pan with 60 ml dry white wine, scraping up any browned bits from the bottom, and reduce by half over medium heat.

6. 6

   Whisk in 2 tablespoons tahini, 1 tablespoon Dijon mustard, 1 teaspoon fresh thyme leaves, 1 tablespoon fresh lemon juice, and 15g unsalted butter into the pan, stirring until the sauce is smooth and slightly thickened.

7. 7

   Slice the rested duck breasts against the grain into thick pieces and serve immediately with the warm Tahini-Mustard sauce drizzled generously over top.