Duck Breast With Chipotle-Lime Cucumber Relish

1. 1

   Score the duck skin in a cross-hatch pattern. Season with salt and pepper. Heat a large cast iron skillet. Add the duck breasts, skin side down, and cook over moderately low heat until most of the fat has been rendered, for about 8 minutes. Increase the heat to moderate and cook the duck breasts until the skin is browned and crisp, about 4 minutes. Turn the duck breasts and cook them until they are medium-rare, about 3-4 minutes longer. Transfer the duck breasts to a carving board, skin side up, and let them rest for 5 minutes.

2. 2

   Reserve four tablespoons of duck fat from the skillet. In a bowl, stir the duck fat with the lime zest, lime juice, Tabasco, honey and garlic and season lightly with salt. Add cucumbers.

3. 3

   Slice the duck breasts crosswise and transfer to plates. Spoon the relish around the duck and swirl with jam. Serve with steamed rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.