How to Make Duck Breast with Brown Butter and Sage

Ingredients

• 1 (6-oz.; 170 g) skin-on duck breast
• ¼ tsp sea salt, or to taste
• 0.12 tsp. freshly ground black pepper
• 1 small head radicchio (about 4 oz.; 110 g), core removed
• ¼ cup unsalted butter
• 6 fresh sage leaves, finely sliced

1. Preheat the oven to 400°F (200°C). Pat duck breast skin dry with a paper towel. Season both sides of duck breast with sea salt and black pepper.
2. Heat an ovenproof skillet over high heat. When hot, place duck breast in the skillet, fat side down. Sear for 3 to 4 minutes, or until fat turns deep brown.
3. Turn duck breast over and place the skillet in the oven. Roast, uncovered, for 9 to 11 minutes, or until desired internal temperature is reached.
4. While duck breast cooks, cut radicchio in half. Remove and discard woody white core and thinly slice leaves. Set aside.
5. Remove the skillet from the oven. Transfer duck breast, fat side up, to a cutting board to rest for 5 minutes.
6. Reheat the skillet over medium heat. Add unsalted butter and sage, and cook, stirring constantly, for 3 to 4 minutes, or until butter is a deep golden brown. Remove from heat.
7. After duck has finished resting, cut into 6 equal slices.
8. Divide radicchio onto 2 plates. Top with slices of duck breast and drizzle with browned butter and sage sauce to serve.