Entree: Antarctica – Southern Culinary Region – Roasted Skua Breast (Pan-roasted skua breast served with herb butter and roasted root vegetables)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 35 min

Additional 5 min

Total 50 min

Ingredients

- 2 skua breasts, approx. 6 oz (170 g) each
- 1 tsp (5 g) kosher salt
- 3/4 tsp (1.5 g) ground black pepper
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 1 small shallot, minced
- 1 clove garlic, minced
- 1 tsp (1 g) fresh thyme leaves, minced (or 1 sprig thyme)
- 12 oz (340 g) baby potatoes, halved
- 6 oz (170 g) carrots, cut into 1/2-inch (1 cm) pieces
- 1 tbsp (15 ml) olive oil for vegetables
- 1/2 tsp (2.5 g) sea salt for vegetables
- 1/4 tsp (0.5 g) black pepper for vegetables
- 1 tbsp (15 g) capers, drained (optional)
- 1 tbsp (15 g) chopped fresh parsley for garnish

Instructions

1. Pat the skua breasts dry and season both sides with kosher salt and ground black pepper.
2. Preheat the oven to 400°F (200°C). Toss the potatoes and carrots with 1 tbsp (15 ml) olive oil, 1/2 tsp (2.5 g) sea salt, and 1/4 tsp (0.5 g) black pepper; spread on a rimmed baking sheet and roast for 20–25 minutes until tender and lightly golden.
3. While vegetables roast, melt 1 tbsp (14 g) of the butter with 1 tbsp (15 ml) olive oil in a heavy ovenproof skillet over medium-high heat.
4. Add the skua breasts, searing 2–3 minutes per side until deeply browned. Add minced shallot, garlic, and thyme to the pan and cook briefly until fragrant.
5. Transfer the skillet to the preheated oven and roast the breasts 6–8 minutes for medium-rare to medium (adjust time to desired doneness).
6. Remove the skillet from the oven and transfer skua breasts to a cutting board to rest 5 minutes. Meanwhile, finish the vegetable tray with the remaining 1 tbsp (14 g) butter and capers, tossing to coat.
7. Slice the skua breasts against the grain, drizzle with lemon juice, and sprinkle with chopped parsley. Serve slices alongside the roasted root vegetables.