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.

Harissa Roasted Duck Breast

Name: Harissa Roasted Duck Breast
Yield: 2-4
Ingredients: 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

Rated 5 stars by 1 readers

Servings/Yield

2-4

Author:

Lior Lev Sercarz

Ingredients

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

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Directions

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 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.