Duck breasts are seared on the stove and then slow-cooked in the oven in a Dutch oven. The dish is full of Puerto Rican-style flavor.

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Recipe Summary

prep:
30 mins
cook:
1 hr 20 mins
additional:
2 hrs
total:
3 hrs 50 mins
Servings:
16
Yield:
5 pounds duck breast
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place duck breasts in a bowl. Add onion, garlic, adobo, peppercorns, and thyme; mix well. Marinate in the refrigerator for 2 hours.

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  • Preheat the oven to 325 degrees F (165 degrees C).

  • Heat olive oil in a Dutch oven. Add tomato paste to hot oil; stir until bubbling, about 1 minute. Pour duck breast mixture into the Dutch oven. Add bell pepper. Cook until duck breasts are well browned, about 10 minutes per side.

  • Cover Dutch oven and transfer to the preheated oven. Bake until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 1 hour.

Nutrition Facts

147 calories; protein 13.4g; carbohydrates 7.4g; fat 7.3g; cholesterol 66.1mg; sodium 155.6mg. Full Nutrition
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