Discussion
Mmmmmmm Duck.
I'm sure those with better culinary skills than I will be along to proffer suggestions of orange sauce cherry jus and suchlike...
Me - I just heavily score the skin - add plenty of salt and grill.
Nice crispy skin - lovely pink flesh.
Damnit - I'm going to have to stop and get some on the way home tonight now...
I'm sure those with better culinary skills than I will be along to proffer suggestions of orange sauce cherry jus and suchlike...
Me - I just heavily score the skin - add plenty of salt and grill.
Nice crispy skin - lovely pink flesh.
Damnit - I'm going to have to stop and get some on the way home tonight now...
I've cooked duck breasts in many different ways but this one works well.
Pre-heat oven to 200 degrees.
Prick well or diamond score the skin, (right into the fat but not into the meat).
Season well on both sides with sea salt and pepper.
Put skin side down into a cold non stick and ovenproof pan.
Turn heat up to high and cook for 4-5 minutes until skin is crispy.
Drain off most of the fat and turn over.
Pour a little runny honey over the skin and put into the oven for 5-8 minutes depending on how you like your meat done, in my view it should be med-rare.
Rest for 4-5 minutes, slice diagonally and serve with a sauce of your choice such as orange, cherry, raspberry, apple or one of my favourites, a citrussy pepper sauce.
Pre-heat oven to 200 degrees.
Prick well or diamond score the skin, (right into the fat but not into the meat).
Season well on both sides with sea salt and pepper.
Put skin side down into a cold non stick and ovenproof pan.
Turn heat up to high and cook for 4-5 minutes until skin is crispy.
Drain off most of the fat and turn over.
Pour a little runny honey over the skin and put into the oven for 5-8 minutes depending on how you like your meat done, in my view it should be med-rare.
Rest for 4-5 minutes, slice diagonally and serve with a sauce of your choice such as orange, cherry, raspberry, apple or one of my favourites, a citrussy pepper sauce.
mattdaniels said:
You do need to get the feathers off.
Score the skin and put them skin side down in a hot dry pan. You will render a lot of fat out of them. when the skin is crispy turn the heat off and turn the breasts over and let them rest for 5 minutes before serving.
They won't be resting, they will still be cooking. Won't they?Score the skin and put them skin side down in a hot dry pan. You will render a lot of fat out of them. when the skin is crispy turn the heat off and turn the breasts over and let them rest for 5 minutes before serving.
well i fried them as recommended...unfortunately the skin went a little soggy...I assume my pan didn't get hot enough...meat was delicious...I would NOT recommend using truffle infused olive oil, however...first mouthful I thought my bird was off...only when I realised what I'd done could I bring myself to eat them...truffle and duck NOT a good mixture !
Do NOT put duck breast into a hot pan!!!
You should put it skin side down into a COLD pan, put it onto low heat and let it cook for circa 10mins. That way, more fat renders out so you're not left with grim slimy skin. As the fat renders, scoop it out of the pan with a spoon. After the 10-12min mark mentioned, crank heat up to medium, flip over and cook for 2-3 mins on other side for medium rare.
You should put it skin side down into a COLD pan, put it onto low heat and let it cook for circa 10mins. That way, more fat renders out so you're not left with grim slimy skin. As the fat renders, scoop it out of the pan with a spoon. After the 10-12min mark mentioned, crank heat up to medium, flip over and cook for 2-3 mins on other side for medium rare.
Bolebroke said:
well i fried them as recommended...unfortunately the skin went a little soggy...I assume my pan didn't get hot enough...meat was delicious...I would NOT recommend using truffle infused olive oil, however...first mouthful I thought my bird was off...only when I realised what I'd done could I bring myself to eat them...truffle and duck NOT a good mixture !
Some wild mushrooms can make game taste odd. I know this to my cost having tried pheasant breasts with blewits (Lepista nuda to those in the know) The fungi brought out a nasty 'fishy' taste in the pheasant. Horrible.22s said:
Do NOT put duck breast into a hot pan!!!
You should put it skin side down into a COLD pan, put it onto low heat and let it cook for circa 10mins. That way, more fat renders out so you're not left with grim slimy skin. As the fat renders, scoop it out of the pan with a spoon. After the 10-12min mark mentioned, crank heat up to medium, flip over and cook for 2-3 mins on other side for medium rare.
Totally agree with that - the fat makes lovely sauteed potatoes too!You should put it skin side down into a COLD pan, put it onto low heat and let it cook for circa 10mins. That way, more fat renders out so you're not left with grim slimy skin. As the fat renders, scoop it out of the pan with a spoon. After the 10-12min mark mentioned, crank heat up to medium, flip over and cook for 2-3 mins on other side for medium rare.
22s said:
Do NOT put duck breast into a hot pan!!!
You should put it skin side down into a COLD pan, put it onto low heat and let it cook for circa 10mins. That way, more fat renders out so you're not left with grim slimy skin. As the fat renders, scoop it out of the pan with a spoon. After the 10-12min mark mentioned, crank heat up to medium, flip over and cook for 2-3 mins on other side for medium rare.
Depends on your pan/hob combo. In my case I always put them in to a hot pan. Whenever I've tried it with a cold pan the duck cooks too much before the skin has gone crispy.You should put it skin side down into a COLD pan, put it onto low heat and let it cook for circa 10mins. That way, more fat renders out so you're not left with grim slimy skin. As the fat renders, scoop it out of the pan with a spoon. After the 10-12min mark mentioned, crank heat up to medium, flip over and cook for 2-3 mins on other side for medium rare.
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