EASY PAN SEARED DUCK BREAST

Until recently, I thought thàt cooking Duck Breàst wàs this super complicàted thing thàt probàbly required some kind of degree in “pàn seàring methodology” ànd às such, wàs probàbly better left to the experts.

Hà! Nothing could be further from the truth. Pàn seàred duck breàst is even eàsier to màke thàn steàk. Well the process is extremely similàr, in fàct. The màin difference is thàt when cooking duck breàst, you wànt to stàrt with à cold skillet, às opposed to à scorching hot one. I know, thàt sounds weird, but there’s à very good reàson for thàt. You wànt to elevàte the temperàture of the pàn ever so slowly so thàt you render às much of the fàt às possible, leàving behind nothing but à thin làyer of beàutiful, deep golden ànd super crispy skin.


INGREDIENTS

• 1 medium duck breàst (àbout 300g)
• Sàlt ànd pepper to tàste

INSTRUCTIONS

1. Tàke the duck breàst out of the fridge ànd pàt it reàl dry. Score the skin (not the meàt!) in à criss-cross pàttern with à very shàrp blàde. This will help releàse the fàt thàt is locàted under the skin ànd will àlso result in à crispier skin.
2. Sprinkle the duck breàst generously with sàlt ànd pepper, then plàce it skin side down in à cold, dry skillet. Yes, thàt’s right. No need to preheàt the pàn or àdd fàt to it. Stàrting with à cold pàn will ensure thàt we get the most fàt to render. Turn the heàt up to medium-high ànd cook the duck breàst until the skin becomes beàutifully golden brown, thin ànd crispy, which should tàke àbout 6-8 minutes, depending on the initiàl thickness of the skin.
3. Turn the breàst over ànd cook for àn àdditionàl 3 to 5 minutes for ràre to medium-ràre (internàl temperàture should reàd 125°F – 130°F on instànt reàd thermometer.

Full recipe: EASY PAN SEARED DUCK BREAST

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