Pan-Seared Duck: Flip Or Not?

When pan-searing duck, it is important to flip the duck breast over to ensure even cooking. The general consensus is to cook the duck for longer on the skin side, to render the fat and achieve a crispy skin. The cooking time will depend on the type of duck and the desired level of doneness, but typically, the duck is cooked skin-side down for 7-10 minutes for a medium-rare finish, and then flipped over and cooked skin-side up for a further 1-2 minutes.

Scoring the skin

When scoring the skin, use a sharp knife to make parallel cuts in one direction, followed by a second set of perpendicular cuts to create a crosshatch pattern. It is important to be delicate and avoid cutting too deeply into the meat. A good rule of thumb is to stop cutting when you can see the meat through the scoring lines, as this means your cuts are too deep. Scoring the skin will also help prevent the breast from curling up during cooking.

After scoring, the duck breast should be seasoned generously with kosher salt and pepper, with a heavier amount of salt on the skin side and a lighter amount on the flesh side. This step is crucial as much of the salt on the skin side will melt away during cooking. Chilling the duck breast in the freezer for about 10 minutes before scoring can also help to firm up the skin and make the process easier.

Once the duck is scored and seasoned, it can be placed in a cold pan over low to medium-low heat. This allows the fat to render off slowly and prevents the flesh from cooking too quickly, resulting in a tender and juicy final product. Throughout the cooking process, it is important to spoon off the rendered duck fat and adjust the heat to maintain a gentle bubble.

Cooking temperature

The ideal cooking temperature for duck breasts is a topic of debate, but most sources agree that it should be cooked rare to medium-rare. The USDA recommends cooking duck to an internal temperature of 165°F to prevent foodborne illnesses, but this will result in dry meat. Restaurants typically serve duck medium-rare, which has an internal temperature of 130-135°F. This lower temperature ensures the meat is tender, juicy, and rich in flavour.

When cooking duck breast, it is important to monitor the internal temperature to ensure it reaches the desired level of doneness. For a medium-rare duck breast, aim for an internal temperature of 130-135°F. If you prefer your duck cooked to medium, cook it to an internal temperature of 140°F. For well-done duck, cook it to an internal temperature of 155°F.

It's worth noting that duck is generally considered safe to consume medium-rare because it has a lower risk of bacterial contamination than other poultry. However, there is still a small risk of foodborne illness, so it is essential to ensure proper handling and cooking techniques.

To achieve the desired internal temperature, it is recommended to cook duck breast slowly at low to medium-low heat. This allows the fat to render gradually and ensures even cooking. Cooking duck breast at high temperatures can result in the exterior overcooking before the interior is done.

When cooking duck, it is crucial to pay attention to the sound of the sizzles. A steady stream of crackling pops indicates a good temperature. Adjust the stove temperature to maintain this gentle heat and frequently pour off any excess rendered fat.

Additionally, the type of duck and the amount of fat it has can impact the cooking time. Wild ducks or those with more fat may take longer to render and reach the desired internal temperature.

Timing

Step 1: Scoring the Skin

Before placing the duck in the pan, it's essential to score the skin. This helps render the fat more efficiently and increases the surface area exposed to heat, allowing for a crispier skin. Use a sharp knife to make shallow cuts in a crosshatch pattern, being careful not to cut into the meat. This step should be done while the duck is still cold, preferably before it's taken out of the refrigerator.

Step 2: Seasoning and Resting

Once the skin is scored, season the duck breast generously with salt and pepper on both sides. It's recommended to apply more salt on the fat side, as a lot of it will melt away during cooking. After seasoning, let the duck rest at room temperature for about 15-30 minutes. This step is crucial, as it helps the duck cook more evenly and reach the desired internal temperature.

Step 3: Heating the Pan

For the best results, use a cast iron or steel skillet. Heat the pan over medium to medium-high heat, ensuring it's hot enough before adding the duck. If using a cast iron skillet, make sure the burner flame provides ample heat to properly warm the skillet.

Step 4: Cooking the Duck

Place the duck breast in the pan, skin-side down, and cook until the skin is deep brown and crispy. This step should take around 7-10 minutes for a medium-rare finish. For larger ducks, the cooking time may be longer, around 3-4 minutes per side. If the duck is smaller, cook for about 2-3 minutes per side.

Step 5: Flipping the Duck

Once the skin is crispy and golden, it's time to flip the duck breast. Increase the heat slightly and cook the duck on the meat side for an additional 1-2 minutes for medium-rare. If you prefer your duck cooked medium or well-done, cook it for a bit longer on both sides. Use an instant-read thermometer to check the internal temperature, which should reach 130°F for medium-rare, 140°F for medium, and 155°F for well-done.

Step 6: Resting the Duck

After reaching the desired internal temperature, remove the duck from the heat and let it rest. Loosely cover the duck with foil and let it rest for about 5-10 minutes. During this time, the temperature of the duck will continue to rise, ensuring a succulent and juicy final product.

Step 7: Slicing and Serving

Finally, slice the duck breast against the grain and serve immediately. Pan-seared duck is best enjoyed when sliced thinly and served with any accumulated juices from the resting plate.

Resting the duck

The ideal resting time for a pan-seared duck breast is around 5 to 10 minutes. During this time, the duck will continue to cook slightly, and the internal temperature will rise. For example, a duck breast with an internal temperature of 130°F (54°C) when removed from the heat will reach a perfect medium-rare finish of 135°F (57°C) after resting for about 10 minutes.

While the duck is resting, you can make a quick pan sauce to accompany the dish. This is a great way to use the delicious browned bits left in the pan, ensuring that no flavour is wasted. A simple pan sauce can be made by deglazing the pan with some dry white wine, scraping up the browned bits, and then adding chicken stock, butter, and any desired seasonings.

Additionally, the rendered duck fat that has been spooned off during the cooking process can be used to cook other ingredients, such as potatoes, greens, or onions, to accompany the duck. This adds extra flavour to the dish and makes use of the delicious duck fat.

Overall, resting the duck is a crucial step in the pan-searing process, allowing the meat to relax and ensuring a juicy, tender, and flavourful final product.

Slicing the duck

Allow your duck to cool for 20 to 25 minutes after pulling it from the oven before you begin carving it. If you carve the duck immediately, it will lose its moisture, leaving the meat dry and chewy. Place the duck on a clean and stable cutting board, with the breast side facing up. Use a carving fork to pierce and stabilise the breast for cutting.

Slice into the middle of the duck along one half of the breast. Run your cut from the top of the bird, near the neck, to the bottom, using long strokes to create lengthy slices of breast meat. Repeat this on the other side of the breast until it is completely removed. Remove any excess skin from the meat if desired.

Carve the breast meat into 1/2-inch slices. Pierce the meat with a carving fork, using your non-dominant hand, and grip a sharp knife with your dominant hand. Cut the meat using a diagonal stroke.

Duck meat has a rich flavour, so it is best served with an acidic or sweet sauce to cut through the fattiness. A sauce like Mandarin Orange Sauce is a classic pairing for waterfowl.

Frequently asked questions