Puerto Rican-Style Roast Duck Breast recipe

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Ingredients

5 pounds duck breast halves
1 red onion, chopped
2 heads garlic, peeled and chopped
4 tablespoons adobo seasoning
2 tablespoons crushed black peppercorns
5 sprigs fresh thyme, leaves stripped
1 (8 ounce) can tomato paste
2 tablespoons olive oil, or as needed
1 red bell pepper, chopped

Nutrition Info

147.1 calories
carbohydrate: 7.4 g
cholesterol: 66.1 mg
fat: 7.3 g
fiber: 1.7 g
protein: 13.4 g
saturatedFat: 1.7 g
servingSize: -
sodium: 155.6 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  3. 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.

  4. 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.

Recipe Yield

5 pounds duck breast

Recipe Note

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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