Duck Breast And Leg Recipes

Juicy Pan Seared Duck Breasts (with Crispy Skin!)

WebDec 8, 2020 · Preheat an oven to 350F. When ready, heat a small amount of canola oil (or other high smoke point oil, such as grapeseed or …

Rating: 5/5(6)
1. The day before: score the skin of the duck breast to help render the fat. Either use a very sharp knife to score the skin in a criss cross, diagonal pattern, being careful to only cut the fat, not going into the duck meat at all. The second option for scoring duck breasts: use a sausage pricker. By gently pressing down all over the surface of the duck skin and fat, you're creating lots of tiny holes.
2. Dry out the skin. Once the skin is scored (or pricked), place duck breasts on a rimmed baking sheet and refrigerate uncovered for 8-12 hours, or up to 3 days. The cold air from the refrigerator will help to dry out the skin. This is key to getting crispy skin when you render the fat.
3. Preheat oven to 350F. Heat a small amount of canola oil (or other high smoke point oil, such as grapeseed or vegetable oil) in a large skillet over medium heat, no higher!
4. Cook the duck breasts. Season the duck on both sides with salt and pepper, then add skin side down. Cook undisturbed for 5-8 minutes, or until the fat has rendered. You'll know the duck is ready to flip when it easily pulls away from the pan, the fat has shrunk significantly, and the skin is crispy and golden brown.

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PanSeared Duck Breast with Balsamic Blackberry Sauce

WebJun 6, 2021 · Flip the breasts over and cook for another 2-3 minutes until the internal temperature reaches 130°F. Transfer the duck to a plate …

1. Pat the duck breast dry. Score the skin in a crosshatched pattern with a serrated knife, being careful not to cut into the meat. Season both sides of the breasts liberally with sea salt and black pepper.
2. Heat the avocado oil in a heavy skillet over low heat, then add the duck breast, skin-side down. Cook until the fat has rendered and the skin has browned, about 20 minutes.
3. Raise the heat to high and cook until the skin is completely brown and crispy, about 3-4 minutes. Flip the breasts over and cook for another 2-3 minutes until the internal temperature reaches 130°F. Transfer the duck to a plate and tent with foil to keep warm.
4. Pour off the fat from the skillet, reserving 2 tablespoons in the pan. Set the heat on medium-high and add the shallot and ginger. Cook until fragrant, about 1 minute.

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