Duck breast is a flavour-packed cut of meat that is very easy to cook, pairs well with several types of fruit and berry based sauces which can easily be found in grocery stores.
Although duck has been compared to chicken, it has a thicker skin, larger fat content, and a meatier flavour than chicken. Duck breasts are covered in a thick layer of fat, which has to be rendered during the cooking process to ensure the skin becomes crispy.
The most effective method to melt the fat off of coquitlam duks is to pat the duck breast dry with a paper towel and score the skin using a sharp knife to the fat layer, and sear it skin-side down in a skillet. When the fat has melted, transfer the duck to the oven to complete the cooking process.
Even though it may seem appealing to roast or grill duck breast without rendering the fat, you will probably overcook the meat before the fat has been rendered creating an unpleasant product. Additionally, you can also sear the duck breast until browned, then slowly roast it in liquid.
How To Prep Duck Breast For Cooking
- Season your duck breast and place it in the fridge for at least a few hours or overnight to dry out, this will help the skin get nice and crispy!
- Remove the breast fridge and let it sit out for 30 mins to bring the meat to room temperature.
- Making shallow cuts, score the skin in a criss-cross pattern or parallel lines to reveal as much of the fat to the hot skillet as possible without cutting through the skin.
How To Cook Duck Breast
This super simple pan-seared duck breast recipe makes the duck breast of all time yielding a product with crispy skin and juicy meat! More importantly, this flavour-filled dish only takes only 30 minutes from start to finish!
Prep Time: 10 minutes| Cook Time: 20 minutes| Total Time: 30 minutes| Calories: 262
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 duck breasts
- 1 teaspoon salt
- Preheat oven to 400℉. Score the skin of duck breasts in parallel lines or a criss-cross pattern, then liberally season both sides of duck breasts with salt.
- Heat the butter and olive oil in a large oven-safe skillet over medium heat until the pan is hot. Place the duck breasts in the skillet skin side down and sear the duck breasts, for 8 minutes until the fat has rendered and it has developed a rich golden brown colour.
- Flip the duck breasts and cook for 2 more minutes, then transfer the pan to the oven and roast the duck breasts roast for 5 minutes, until the thickest part of the duck breast has an internal temperature of 135℉ for medium-well, or cook it longer if you desire a medium-well or well-done breast.
- Remove the pan from the oven and let the duck breasts rest for 7 minutes before carving them and serving them alongside your preferred sides!
Calories: 262 | Carbohydrates: 0g| Protein: 35.2g | Fat: 12.8g | Saturated Fat: 2.3g | Cholesterol: 8mg | Sodium: 602mg | Potassium: 1mg| Sugar: 0g | Vitamin D: 2mg | Calcium: 1mg | Iron: 0mg
Although duck is one of the higher-end cuts of meat and seems intimidating to cook its actually pretty easy to cook. Pairing well with fruity sauces duck is a delicacy everyone should try at eat once in their lives!