Duck Breast


  1. Marinade duck breasts overnight in a blend of rums (preferably Cruzan orange/pineapple)
  2. Score skin in a checkerboard pattern
  3. Rub meat and skin with Rabbi Rub
  4. Starting with skin side down
  5. Sear both sides on medium heat
  6. Remove breasts, slice on bias, fan and return to pan
  7. Finish in oven for about 5-8 minutes at 425 degrees

Products included in this recipe:

rabbi rub