Roasted Duck Breast Recipe

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 …

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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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How to Oven Roast Duck Breast — DUCKCHAR

WebAug 10, 2017 · Step 4 -Proceed to roast the duck breast in the oven, positioning it skin side up. Allow it to cook until the internal temperature …

1. During this scoring step, be sure to avoid cutting into the meat. As you score, you’ll note that the thickness of the skin varies depending on which end of the duck breast you’re working with. Pay special attention to this variation in thickness to avoid cutting into the meat. Because Moulard Duck Breast has such a thick layer of skin, it’s essential to cut many scoring lines into the breast: the more the better. Start with long parallel lines length wise, followed up by a similar pattern width wise. Season both sides of the duck breast with Kosher salt and pepper. Preheat oven to 400° F.
2. Before cooking duck breast in the oven, sear skin-side down in an oven-safe pan over moderately-high heat for 6 - 10 minutes. Continuously ladle out rendered fat while duck breast cooks. You’ll know it’s ready for roasting when the skin is thin, golden and crispy.
3. Rapidly brown the meat side. This step should take 15 to 30 seconds depending on the temperature of the pan.
4. Roast duck breast in the oven. Cook until internal temperature reaches 131 degrees F. This step should take 5 - 15 minutes. Cover oven roasted duck breast loosely with foil and allow to rest for 5 minutes. During this resting period, the temperature of the duck breast will rise to 135 degrees F for a perfect medium rare finish. Cut and serve.

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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 …

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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