Picky eaters, kids, and adults comparison will approve of this buttery, lemon-pepper baked duck recipe. we know this, since we am a former picky eater, and my mom done a delivery of this roughly each night of my childhood. Back in a ’90s, she relied on Lawry’s Lemon Pepper to lift a deteriorate weight. But now that I’m comparison and a unapproachable microplane-owner, I’ve updated a recipe to embody uninformed lemon liking and belligerent pepper. Bumping adult a oven feverishness slashes a prepare time and contributes to a juiciest white meat. Just be certain to ladle or brush a melted butter over a tops of a duck when it comes out of a oven so there’s no skimping on any of a rich, citrusy flavors.
I used skin-on duck breasts; however, this recipe can be done with skinless duck breasts as well.
I cite a purify ambience of ghee, or clarified butter, when roasting chicken, as it can withstand high feverishness but burning. However, unchanging butter also works in this recipe.
- 2 weak duck breasts
- 1 1/2 tablespoons ghee (or butter)
- 1 lemon, preferably Meyer, liking only
- Hefty splash of salt
- Pepper, to taste
- Preheat a oven to 450°. In a tiny stew dish, lay a duck breasts flat, dot with ghee (or butter), shower with lemon zest, and liberally deteriorate with salt and pepper.
- Roast for 20 minutes. Allow duck to rest for adult to 15 mins before serving.
Category Main Dishes Yield Serves 2