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Pan-Seared Duck with Quick Corn Relish

Ingredients

  • 4 large duck breasts
  • olive oil
  • salt and pepper
  • ½ cup chicken broth

Quick Corn Relish

  • 2 tablespoons olive oil
  • 2 cups fresh or frozen uncooked corn kernels
  • ¼ cup onion finely diced
  • 1/3 cup bell pepper any color, finely diced
  • 1 jalapeno pepper seeded and minced
  • 2 garlic cloves minced
  • 2 tablespoons granulated sugar
  • ¼ cup cider vinegar
  • ¼ teaspoon Kosher salt
  • pinch black pepper

Instructions

  • Rub duck breasts with olive oil, salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown breasts on one side, flip over and cook for 2 minutes more. Add chicken broth to pan and cook until breasts are medium-rare, about 130 degrees at the center. Allow to rest for a few minutes, slice diagonally and top with warm corn relish.

Quick Corn Relish Instructions

  • Heat oil in a medium skillet over medium-high heat. Add corn and next 4 ingredients. Cook for 4 – 5 minutes, then sprinkle sugar over and stir. Cook for 2 minutes more. Add vinegar, salt and pepper and cook for 2 – 3 minutes.