How to Be Un-Choppable: Duck Breast with Pineapple Salsa with Samantha Seneviratne

Pineapple, avocado and jicama get tossed together in a quick, bright salsa that perfectly balances the richness of a juicy duck breast! Don't miss an all-new #Chopped, Tuesdays at 9|8c! Get the recipe ▶ https://foodtv.com/3s6KHdn Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Duck Breast with Pineapple Salsa RECIPE COURTESY OF UN-CHOPPABLE Level: Easy Total: 30 min Active: 30 min Yield: 4 servings Ingredients Four 6- to 8-ounce boneless duck breasts with skin Kosher salt and freshly ground pepper 1/2 teaspoon chipotle chile powder 1/2 pineapple, peeled and diced (about 3 cups) 1/2 medium jicama, peeled and diced (about 3 cups) 1 cup cilantro leaves, chopped 1 Fresno chile, seeded (optional) and chopped Juice of 2 limes 2 firm-ripe avocados, peeled, pitted and diced Directions Score the skin on each duck breast in a crosshatch pattern with a small, sharp knife. Flip over and sprinkle 1 1/2 teaspoons salt, 3/4 teaspoon pepper and the chile powder over the meat sides of the breasts. Heat a large, heavy skillet over medium-high heat until hot. Add the duck, skin-side down, and cook until the fat begins to render, about 2 minutes, then lower the heat to medium. Continue cooking, uncovered and without turning, until the fat has rendered and the skin is golden brown and crisp, about 15 minutes. (Spoon the excess rendered fat from the pan into a heatproof bowl as needed during cooking.) Flip the duck breasts and continue cooking until an instant-read thermometer inserted in the thickest part of the breast registers 135 degrees F for medium rare, about 5 minutes more. Transfer the duck to a cutting board and let rest 5 minutes. Meanwhile, combine the pineapple, jicama, cilantro, chile and lime juice in a large bowl, stirring well to combine. Gently fold in the avocado and season to taste with salt. Thinly slice the duck breasts crosswise and serve with the pineapple salsa on the side. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #DuckBreast #PineappleSalsa #UnChoppable #Chopped #SamanthaSeneviratne #FoodNetwork How to Be Un-Choppable: Duck Breast with Pineapple Salsa with Samantha Seneviratne | Food Network https://www.youtube.com/watch?v=zrZlQJ2cvOc