How to Make Duck Breast
Duck breast is a versatile piece of meat that can be prepared in many different ways. It is usually served with a simple sauce or paired with roasted vegetables.
When making this dish, there are some important things to keep in mind. The first is to make sure that the breasts are room temperature before cooking them. Leaving the duck in the refrigerator before cooking it will cause the meat to overcook and the outside of the breast to become dry.
Once you have the breasts at room temperature, season them liberally with salt and pepper and let them rest for about 20 minutes. This will allow the fat to render and the skin to crisp.
Another important thing to do is to score the fat on each duck breast with a sharp knife in a diagonal diamond pattern. This helps to release the fat and prevents the meat from shrinking and distorting while cooking.
Having the fat rendered off of the breasts will also help to add some flavour to your dish. Place the duck breasts in a cold pan without any oil or butter and cook over medium heat until the fat is rendered off.
It takes about 10-15 minutes to render off all the fat from the duck breasts. Once the fat has been rendered off, pour it into a bowl to save for later use.
A great way to serve the duck is with a simple aged balsamic vinaigrette or seasonal fruit vinaigrette. The acidity in the dressing or vinegar will balance the fatty duck.
To give your duck an extra kick, try adding some Chinese five-spice powder, cinnamon, fennel or allspice. These will really enhance the taste of your duck breast.
You can also add some Worcestershire sauce to your duck breast for an additional layer of flavour. This will add a touch of unami that your duck will love!
This is a delicious and easy to prepare dish that will delight your family. It is a perfect addition to your New Year’s Eve dinner or Valentine’s Day celebration.
When you make this dish, be sure to check on the internal temperature of your duck breasts regularly with an instant read thermometer. Ideally, the internal temperature should reach 125deg to 130degF for medium-rare.
If your duck breasts are not yet cooked, remove them from the pan and wrap them in foil until you can cook them. If the duck is overcooked, it will be difficult to cut and will become dry.
The last step is to cook your duck breasts over low-medium heat until the skin is golden brown and crispy. You will want to flip them over when the skin is a deep golden colour.
When the breasts are finished, remove them from the pan and tent them with foil to allow them to rest for at least 5 minutes before slicing and serving. You will be amazed at how tender and delicious your duck breasts will turn out!