Seared Tsunami Duck Breast Recipe - Dizzy Pig Craft Seasonings

Name: Seared Tsunami Duck Breast Recipe - Dizzy Pig Craft Seasonings
Ingredients: Boneless/Skin-On Duck Breasts; Method 1: Dry rub only:; Dizzy Pig® Tsunami Spin; Method 2: Brian Squared Marinade:; 1/2 cup EVOO; 1 Tbsp Worcestershire sauce; Juice from one lemon; 3-4 minced garlic cloves; 1 Tbsp Dizzy Pig® Mediterannean-ish; Method 3: Chris Capell’s Orange Finishing Sauce:; 2 Tbsp olive oil; 4-5 cloves garlic, minced; 1 Tbsp orange zest (or clementine zest); 1 cup orange juice (fresh if possible); 1 Tbsp Chinese oyster sauce (use gluten-free oyster sauce to keep recipe gluten-free); A squirt of Sriracha Chile sauce (optional)

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This duck breast recipe could be one of the best things ever. A hot sear renders the fat and provides a tantalizing layer of caramelized flavor.

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Grill
Instant-read thermometer
Microplane
Citrus press
Zip-top bag
Chef's knife
Cutting board
Skillet
Saucepan
Mixing bowl
Measuring cup
Measuring spoon
Paper towel

Ingredients

Boneless/Skin-On Duck Breasts
Method 1: Dry rub only:
Dizzy Pig® Tsunami Spin
Method 2: Brian Squared Marinade:
1/2 cup EVOO
1 Tbsp Worcestershire sauce
Juice from one lemon
3-4 minced garlic cloves
1 Tbsp Dizzy Pig® Mediterannean-ish
Method 3: Chris Capell’s Orange Finishing Sauce:
2 Tbsp olive oil
4-5 cloves garlic, minced
1 Tbsp orange zest (or clementine zest)
1 cup orange juice (fresh if possible)
1 Tbsp Chinese oyster sauce (use gluten-free oyster sauce to keep recipe gluten-free)
A squirt of Sriracha Chile sauce (optional)