Pan-Grilled Paillards of Duck

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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These pan-grilled duck paillards offer a sophisticated yet simple way to enjoy duck breast, combining tender meat with a warm, aromatic spice rub. By pounding the duck into thin paillards, the cooking time is significantly reduced, ensuring a succulent finish that pairs beautifully with the charred sweetness of grilled orange slices. This method also allows you to render the skin separately, creating deliciously crisp cracklings that add a wonderful texture to the finished plate.

As a diabetes-friendly main course, this dish is naturally low in carbohydrates and rich in high-quality protein and citrus notes. The blend of ginger, cinnamon, and curry powder provides a fragrant depth without the need for sugary glazes or heavy sauces. Serve with a crisp green salad or steamed seasonal vegetables for a light, balanced dinner that feels truly indulgent while remaining heart-healthy.

Ingredients for Pan-Grilled Paillards of Duck

1 whole boneless Moulard duck breast* with skin (900g total), halved
2 cucchiai d'acqua
2 cucchiaini di sale
2 teaspoons ground ginger
1 cucchiaino di pepe nero
1 cucchiaino di curry in polvere
1 cucchiaino di cannella
2 navel oranges, cut into 1/4-inch-thick slices
a well-seasoned ridged grill pan

How to make Pan-Grilled Paillards of Duck

Pull skin off duck and thinly slice skin, then cook skin with water in a 10- to 12-inch heavy skillet over moderately low heat, stirring occasionally, until fat is rendered and cracklings are browned and crisp, about 15 minutes. Drain in a sieve set over a bowl and reserve rendered fat. Spread cracklings on paper towels to drain.

Remove tender from underside of each breast half if attached and reserve for another use, then trim silver membrane from each breast half. Halve each breast half horizontally to make a total of 4 thin pieces. Gently pound each piece between 2 sheets of plastic wrap to an even 1/4-inch thickness with flat side of a meat pounder or with a rolling pin.

Heat grill pan over moderately high heat until hot but not smoking.

While pan is heating, stir together salt, ginger, pepper, curry, and cinnamon in a small bowl. Sprinkle each duck paillard with 1/2 teaspoons spice mixture per side and lightly brush with some rendered duck fat. Grill duck, turning over once, 3 to 4 minutes total for medium-rare, then transfer to a cutting board and let stand, loosely covered with foil.

While paillards stand, lightly brush orange slices with some rendered duck fat, then sprinkle with remaining spice mixture. Grill orange slices, turning over once, until just warmed through and grill marks appear, about 1 minute total, then transfer with duck to a platter.

Season cracklings with salt and pepper and sprinkle over duck and oranges.

*Available at the butcher section of many supermarkets and D'Artagnan (800-327-8246).

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.