Introduction
Cooking duck breast can seem intimidating, but with the right technique, you can achieve a perfectly crispy skin and tender meat. This recipe emphasizes the simplicity of ingredients and the importance of cooking methods to help you create a delicious dish that is sure to impress.
Detailed Ingredients with measures
1 boneless duck breast with skin
1/8 teaspoon cooking salt or kosher salt
Pinch of white pepper (or finely ground black pepper)
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 2
Instructions
1. **Preheat the Oven:** Set your oven to 180°C (350°F) or 160°C (320°F) if using a fan-forced oven.
2. **Prepare the Duck Breast:**
– Sprinkle half the salt and pepper on the flesh side of the duck breast.
– Turn the breast skin-side up. Using a sharp knife, make 5 to 6 diagonal scores across the skin, being careful not to cut into the flesh. Avoid cutting all the way to the edges to keep the skin intact.
– Pat the skin dry with paper towels and season with the remaining salt and pepper.
3. **Start Cooking:**
– Place the duck breast skin-side down in a cold, oven-proof pan without adding any oil.
– Place another pan on top to lightly weigh down the duck, ensuring the skin remains flat. Avoid using a very heavy pan.
4. **Render the Fat:**
– Turn the stove to medium-low heat. Cook for approximately 10 minutes, or until the skin becomes golden and crispy. The fat will render out during this time, and the duck will cook in its own fat.
5. **Finish Cooking:**
– Once the skin is crispy, turn the duck breast over and cook the flesh side for 1 minute.
– Transfer the pan to the preheated oven and roast for 6 minutes for medium-rare (internal temperature of 54°C/130°F) or 8 minutes for medium (internal temperature of 60°C/140°F).
6. **Rest the Duck:**
– Remove the duck breast from the oven and transfer it to a rack or plate.
– Let it rest uncovered for 5 minutes before serving.
7. **Serve:**
– Slice the duck breast and serve as desired.
Detailed Directions and Instructions
1. Preheat the Oven
Set your oven to 180°C (350°F) or 160°C (320°F) if using a fan-forced oven.
2. Prepare the Duck Breast
– Sprinkle half the salt and pepper on the flesh side of the duck breast.
– Turn the breast skin-side up. Using a sharp knife, make 5 to 6 diagonal scores across the skin, being careful not to cut into the flesh. Avoid cutting all the way to the edges to keep the skin intact.
– Pat the skin dry with paper towels and season with the remaining salt and pepper.
3. Start Cooking
– Place the duck breast skin-side down in a cold, oven-proof pan without adding any oil.
– Place another pan on top to lightly weigh down the duck, ensuring the skin remains flat. Avoid using a very heavy pan.
4. Render the Fat
– Turn the stove to medium-low heat. Cook for approximately 10 minutes, or until the skin becomes golden and crispy. The fat will render out during this time, and the duck will cook in its own fat.
5. Finish Cooking
– Once the skin is crispy, turn the duck breast over and cook the flesh side for 1 minute.
– Transfer the pan to the preheated oven and roast for 6 minutes for medium-rare (internal temperature of 54°C/130°F) or 8 minutes for medium (internal temperature of 60°C/140°F).
6. Rest the Duck
– Remove the duck breast from the oven and transfer it to a rack or plate.
– Let it rest uncovered for 5 minutes before serving.
7. Serve
– Slice the duck breast and serve as desired.
Notes
Preparation Tip
Make sure to use a sharp knife for scoring to avoid tearing the skin.
Serving Suggestions
Great served with a sauce or side of your choice to complement the rich flavor of the duck.
Resting Time Importance
Allowing the duck to rest helps the juices redistribute, ensuring a moist and flavorful bite.
Cook techniques
Preheating the Oven
Setting the oven to the correct temperature ensures even cooking. For this recipe, a standard oven is preheated to 180°C (350°F) or 160°C (320°F) for fan-forced ovens.
Scoring the Skin
Making diagonal cuts in the skin of the duck breast allows the fat to render more effectively and helps achieve a crispy texture. Be careful not to cut into the meat.
Rendering the Fat
Starting the cooking process in a cold pan over medium-low heat allows the fat to slowly render out, resulting in crispy skin without the need for additional oil.
Using Weight for Even Cooking
Placing a light pan on top of the duck breast helps keep the skin flat and ensures it crisps evenly without curling.
Oven Roasting
Transferring the duck to a preheated oven after initial cooking allows for controlled finishing, achieving the desired doneness and internal temperature.
Resting the Duck
Allowing the duck to rest after cooking helps redistribute the juices, ensuring a tender and juicy result when sliced.
FAQ
Can I use other types of duck?
Yes, you can use other duck varieties, but cooking times and methods may vary based on the size and fat content.
What should I serve with duck breast?
Duck breast pairs well with fruit-based sauces, roasted vegetables, or creamy mashed potatoes, enhancing its rich flavor.
How do I know when the duck is done?
Use a meat thermometer to check the internal temperature; 54°C (130°F) for medium-rare and 60°C (140°F) for medium.
Why is it important to rest the duck?
Resting allows the juices to redistribute throughout the meat, resulting in a more flavorful and moist dish.
Can I cook duck breast skin-side up in the pan?
It’s best to start skin-side down to render the fat properly and achieve a crispy skin texture.
Conclusion
Cooking duck breast can be a rewarding and delicious experience when done properly. The method of rendering the fat while keeping the skin crispy ensures a flavorful and tender result. Allowing the duck to rest post-cooking enhances the final dish, allowing juices to redistribute for optimal taste and texture. Enjoy your perfectly cooked duck breast as a centerpiece for a delightful meal.
More recipes suggestions and combination
Duck à l’Orange
Pair your duck breast with a sweet and tangy orange sauce made from fresh orange juice, sugar, and vinegar, creating a perfect balance of flavors.
Duck Breast Salad
Slice the cooked duck breast thinly and serve it over a bed of mixed greens with vinaigrette, seasonal fruits, and nuts for a refreshing salad.
Pomegranate Glaze
Glaze the duck breast with a reduction of pomegranate juice, honey, and balsamic vinegar for a sweet-tart enhancement that’s visually stunning and flavorful.
Duck Tacos
Shred the cooked, rested duck breast and serve it in soft tortillas with avocado, diced onions, and a squeeze of lime for a gourmet taco twist.
Asian Inspired Duck
Marinate the duck breast in soy sauce, ginger, and garlic before cooking, serving it with stir-fried vegetables and jasmine rice for a delicious Asian meal.
