Slow-Roasted Patuxent Mallard

1. 1

   Use a sharp knife to score the skin of the duck breasts in a diamond pattern, being careful not to slice through the flesh. Place in a zip-top plastic bag with remaining ingredients. Refrigerate 2 hours or up to 4 hours.

2. 2

   Drain duck and pat dry with paper towels; discard marinade. Heat a large nonstick skillet over medium heat. Add duck, skin side down; cook 5 to 6 minutes or until skin is brown and fat begins to render. Increase heat to medium-high, flip duck, and cook 5 to 8 more minutes or until desired degree of doneness.

3. 3

   Transfer duck breasts to a cutting board, and let rest 5 minutes before slicing.

* Per serving · 4 servings · Values may vary.

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