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My review
Puerto Rican-Style Roast Duck Breast
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cremebrulee
"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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Ingredients
3 h 50 m servings 147Original recipe yields 16 servings (5 pounds duck breast)
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Directions
{{model.addEditText}} Print- Place duck breasts in a bowl. Add onion, garlic, adobo, peppercorns, and thyme; mix well. Marinate in the refrigerator for 2 hours.
- 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.
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