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Duck breast is another fantastic cut of meat that sadly does not get enough attention. It can take on any seasoning and pairs great with sweet or savory notes. The briny notes from the olives and preserved lemon give it a North African feel.
Main Course
2-4
Lior Lev Sercarz
Duck breast is another fantastic cut of meat that sadly does not get enough attention. It can take on any seasoning and pairs great with sweet or savory notes. The briny notes from the olives and preserved lemon give it a North African feel.
2 duck breasts, 6-8 ounces each
1/2 cup pitted grilled green olives, or just pitted green olives
6 slices preserved lemon
1 small onion, diced
Izak N37
Salt
Season the duck breast on both sides with salt and Izak spice.
Warm a frying pan and sear on medium heat the duck breast skin side down for about 5 minutes, making sure it does not burn (reduce the heat if needed).
Flip the duck breast over and cook for 3 more minutes. Set the duck breast aside and add the onions to the pan.
Cook for about 5 minutes until the onions get tender. Add the green olives and preserved lemons and cook for another 3 minutes.
Pour the olive lemon mixture onto a serving plate and cook the duck breast in the pan for another minute on each side. Slice the duck breast and place over the olive lemon mixture. Enjoy.
Here's one of our favorites for grilled green olives.
- Replace the olive and lemons with dry figs and add a splash of red wine or port.
- Let the duck breast cool down before thinly slicing and serving in a sandwich.
Questions? Contact helen@laboiteny.com
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