Roast Duck Breast Recipes Easy

Pan Seared Duck Breast with HoneySoy glaze Simply …

WEBFeb 27, 2021 · How to pan sear duck breast. Prepare the duck: Pat the duck breasts dry with paper towels then score the skin/fat-side with a …

Rating: 4.2/5(41)
1. Pat the duck breasts dry with paper towels then score the skin/fat-side with a sharp knife. Take care not to cut through the meat.
2. Season generously with salt.
3. Heat a large pan over medium-high heat and add the breasts, skin-side down, and cook for 6-7 minutes until the skin is deep golden brown and the fat has rendered out.
4. Flip the duck over and cook for another 2-3 minutes until done to your preference.

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Seared Crispy Skin Duck Breast With DuckFat Fried Potatoes

WEBMay 4, 2023 · Pat dry the duck breasts with a paper towel. Score the duck skin with sharp knife, making sure to not cut into the flesh. …

Rating: 4.9/5(373)
1. Pat dry the duck breasts with a paper towel.
2. Score the duck skin with sharp knife, making sure to not cut into the flesh.
3. Season the duck breasts on both sides with salt and pepper.
4. Add the potatoes to a pot of water and bring to a boil over high heat. Cook for 15-20 minutes, until fork-tender. Drain the potatoes in a colander.

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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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