With the skin, duck breasts are a perfect source of protein and fats with no carbohydrates. If you always wondered how those fancy restaurants serve juicy, crispy duck breasts, you should know that every single step in meat preparation and cooking does count. What also matters is the quality of meat you choose, and depending on where you stay, you can source meat and check recipes at websites like canardsdulacbrome.com. In this post, we are sharing a 7-step recipe for the perfect duck breasts.
- Prep your meat first. Duck breasts are available pre-cut, which is an advantage. Make sure that your meat is at the room temperature before you start seasoning. Use a regular absorbent tissue paper to remove all the excess juices.
- Score the fat. Duck skin is high in fat content, and if you score the fat, the meat inside will taste even more juicier. Scoring the fat basically means that you are cutting through the skin but not too deep to cut through the meat.
- Season the meat. You don’t need a lot of seasonings for duck breasts, but note that fat doesn’t absorb seasoning as much. You may need more salt and pepper than usual chicken breast, although it’s good to be cautious. Keep the meat in cold temperature for an hour for the seasoning to seep in.
- Sear the duck breasts. Before you cook the breasts, make sure that the meat is at room temperature. Once that’s ready, place the duck breasts skin side down on a cold pan and place on the stove. The temperature needs to be absolutely low, because the idea is to actually render the fat.
- Sear well and collect the fat. You don’t need to need any oil to the pain if your duck breasts are of good quality and fresh. Once the skin side is seared, flip the breasts and cook on the other side for a minute at a high temperature.
- Cook in the oven. Preheat your oven at 200-degrees and place your duck breasts on a preheated tray. It should take somewhere around 10 to 20 minutes, depending on the meat, but do check after 10 minutes.
- Cool your duck breasts. Yes, that’s right. Always cool your duck breasts before serving, to get juicy slices, and make sure that the slices aren’t too thin.
Finally, use the fat on the pan to make your potatoes or simply stir fry a few veggies.