Cooking Duck Breasts

[frank hovis]

Hi ,

Have managed to lay my hands on a couple free range wheat fed duck breast which i have frozen till i take then out on saturday

Whats the best way of cooking them as i know duck is horrid if over done

Cheers

Sean

[escargot]

Pan roast in my opinion.

Hot pan with butter & duck fat - fry on the skin side for about 4 mins, fry on the flesh side for 2 - 3. Whack in a medium oven for 5 minutes and jobs a good'un. The end result is nice and pink.

[frank hovis]

They look really nice done .

Had been thinking of a pan fry to seal the meat and juice in but didnt know what to do after that

Cheers !

[Melman Giraffe]

frank hovis said:

They look really nice done .

Had been thinking of a pan fry to seal the meat and juice in but didnt know what to do after that

Cheers !

Remember that the skin side has a lot of fat so you will need to render this down. I find scoring the skin will help.

[deadslow]

Escargot's suggestion is about right.

Much the same, with oriental twist:

http://www.bbc.co.uk/food/recipes/fivespiceduckbre...

Quick and easy and tasty.

[BeeRoad]

No need to add any fat, the skin is full of it. Get a thick bottomed pan on a moderate heat, score the skin without going through to the meat and place skin down in the pan. Render all the fat out until the skin is crisp and golden brown. Turn and cook the other side for a few minutes basting in the duck fat. If you like it pink, serve now, if you don't, throw the pan in a moderate oven for 5 minutes.

[Pferdestarke]

Score and salt the skin around four hours before cooking. You'll need a medium heat, skin side down in a heavy-bottomed pan. Allow to render for 5 mins without moving it around the pan. A quick sear for 2 mins on the reverse side, then in to a 180c oven for 5 mins.

Take out and rest in foil for no less than 5, no more than 8 minutes and you ought to have a good result.

I find cutting diagonally in thick pieces produces the best look/texture combo. I imagine you'll need a sweet/sour sauce to compliment the fat/game.

Pics please!

[Bill]

BeeRoad said:

No need to add any fat, the skin is full of it. Get a thick bottomed pan on a moderate heat, score the skin without going through to the meat and place skin down in the pan. Render all the fat out until the skin is crisp and golden brown. Turn and cook the other side for a few minutes basting in the duck fat. If you like it pink, serve now, if you don't, throw the pan in a moderate oven for 5 minutes.

It can take 10 minutes on a low heat to render the fat, then pour it off for roasties and turn it over for a couple of minutes.

Salt and pepper is a minimum, Chinese 5 spice or honey for a bit of added flavour.