Pan-seared Duck Breast
- Servings: 2
- Prep Time: 5 min
- Cook Time: 15 min
- Tags: #duck
If you've never cooked or had duck before, this is an easy and delicious way to get into it. Duck is more like a red meat than chicken and can be safely consumed medium-rare. Overcooking duck can lead to a dry protein so keep the inside red and juicy. The trick to a crispy skin is to start in a dry and cold pan with the duck skin and fat side down. This will slowly render the fat from the breast and allow you to cook it in it's own fat.
Ingredients
Directions
- Rinse each duck breast under cold water and pat dry. You want the skin-side to be dried completely to ensure a even and crispy skin.
- With a shark knife, slightly score the duck breast fat being careful not to cut into the meat. This will help the fat to render and allow seasoning to spread evenly.
- Season both sides generously with salt and pepper, rubbing the seasoning into the scores of the fat.
- Place each duck breast skin-side down in a cold pan and place over medium-high heat.
- The duck fat will slowly start to render and the skin will start to crisp over about 7-10 minutes.
- Once the skin is golden brown, flip over and cook to desired doneness, about 3-5 minutes.
- Remove from heat and allow duck breasts to rest under a tent of tin-foil for a few minutes.
- Slice each duck breast and serve.
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