Pan Fried Duck Breasts with Chunky Lobster Sauce

This easy duck breast wiith chunky lobster sauce recipe is perfect for a gourmet dinner. It's quick and easy to make.

5 from 2 votes

Course: Al La Carte, Dinner, Entree, Lunch, Main Course

Cuisine: American, Stovetop

Keyword: Chardonnay, Crispy skin duck breasts, duck breasts, Gluten Free Recipes, How long to cook duck breasts, How to cook duck breast, Keto, Keto Friendly recipes, Ketogenic, Lobster sauce, Lobster Tails, Lobsters, Old Bay Seasoning Recipes, Turmeric, White Wine

Prep Time: 8

Cook Time: 30

Resting Time:: 5

Servings: People

Calories: 304kcal

Author: Yasmin Jackson

Equipment

Large Saute Pan or frying pan

Ingredients

FOR THE DUCK BREASTS:

24 ounces duck breasts about 4 breasts. I use Muscovy Duck.
1 teaspoon sea salt
3/4 teaspoon freshly ground black pepper

FOR THE LOBSTER:

18 ounces lobster tails about 3 tails - shells removed
1 medium shallot peeled and finely diced
2 cloves garlic crushed or finely minced
2 teaspoons fresh thyme leaves finely chopped
1 tablespoon fresh dill finely chopped
1 teaspoon Turmeric
1 teaspoon old bay season
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup white wine I use drinkable white wine - Chardonnay
1 tablespoon duck fat can use up to 2 tablespoons

Get Recipe Ingredients

Instructions

LET'S COOK THE DUCK BREASTS:

Rinse the duck breasts and use paper towels to pat them very dry.
Place the duck breasts, skin-side down in a large saute or frying pan.
Place the pan with the breasts on the stove and turn on the heat to medium low or low.
Note: Do not turn on the heat until after the duck is in the pan.
Cook the breasts skin-side down for 20 minutes. The skin will stick to pan and as it gets closer to 20 minutes cook time, the skin will release easily. The duck skin will give quite a bit of fat.
20 Minutes later. Season the duck meat with most of the salt and pepper, and reserve just a little bit for each of the duck meat.
Flip the duck breast onto its meat side and sear for about 2 minutes until lightly brown.
Remove the breasts to a platter and allow to rest 5 to 10 minutes. Reserve 1 to 2 tablespoons of the duck fat for cooking the lobster.
Note: Save any remaining duck fat for another use.

LET'S COOK THE LOBSTER:

Season the lobster chunks with the turmeric, old bay seasoning, salt and black pepper. Mix to coat.
Heat 1 to 2 tablespoons of the reserved duck fat over medium heat.
Sauté the shallots for 1 minute.
Add the garlic, thyme and dill. Stir. Cook 30 to 60 seconds.
Add the lobster chunks. Stir and cook 2 to 3 minutes.
Use a kitchen tong to flip the lobster chunks and cook 2 to 3 more minutes.
Carefully pour in the white wine. Cook until reduced to half. Takes about 1 to 2 minutes.
Turn off the stove and transfer the lobster and sauce to a serving bowl.

Slice the duck breasts and serve with the chunky lobster sauce. Enjoy.

Notes

Tutorial Video Available : Pan Fried Duck Breasts with Chunky Lobster Sauce

Nutritional Information will vary depending on your actual serving size.

In this recipe I use Muscovy Duck but you can substitute your favorite type of duck breasts. If you use a thick skin duck you will want to give it a few scores (cuts) on the skin without cutting into the duck meat.

Nutrition