Duck Breast: Pan-Sear And Roast

Duck breast is best served medium-rare, with a tender and juicy texture akin to steak. Scoring the skin is an important step in achieving the coveted crispy duck breast skin. This process involves making shallow cuts in a crosshatch pattern, being careful not to cut into the meat. Scoring increases the surface area of the fat, allowing it to render more efficiently during cooking.

The next step is to season the duck breast generously with salt and pepper, applying more salt to the skin side. The duck breast is then placed skin-side down in a cold pan over low to medium-low heat. It is important to cook duck breast slowly to allow the fat to render off without overcooking the meat. The ideal temperature is indicated by gentle bubbling and sizzling sounds, rather than excited pops and sputters.

Once the skin is golden and crispy, the duck breast is flipped and cooked on the flesh side for a shorter duration. The internal temperature should reach 130°F (54°C) for a perfect medium-rare duck breast. After removing from the heat, the duck breast should be allowed to rest for about 10 minutes before serving.

By following these steps, you can achieve a tender and juicy duck breast with a crunchy skin, making it a delightful dish to impress your friends and family.

Scoring the skin

When scoring the skin, it is crucial to use a sharp knife to make precise cuts. The duck breast should be cold and firm, as this makes it easier to score. Chilling the duck breast in the freezer for about 10 minutes before scoring will help achieve this. Be careful not to cut too deeply into the meat; a good rule of thumb is that if you can see the meat through the scoring lines, your cuts are too deep.

After scoring the skin, the duck breast should be seasoned generously with kosher salt and pepper. For a crispy finish and better texture, it is recommended to season the duck and then let it rest uncovered in the refrigerator overnight. This step draws out moisture from the meat, improving the taste and texture of the final dish.

Once the duck breast has been properly scored and seasoned, it is ready to be pan-seared. The ideal pan for achieving a perfect sear is a cast iron or steel skillet. Place the duck breast skin-side down in the skillet over medium-high heat and cook until the skin is thin, crispy, and golden. This step usually takes about 7 to 10 minutes for a medium-rare finish.

Cooking time and temperature

The cooking time and temperature for duck breast depend on the desired level of doneness. It is generally recommended to cook duck breast to a medium-rare doneness, which means the internal temperature should be between 125°F and 140°F (52°C to 60°C). However, some sources suggest that the ideal temperature range for medium-rare duck is narrower, from 130°F to 135°F (54°C to 57°C).

To achieve the desired doneness, it is crucial to monitor the internal temperature of the duck breast using an instant-read thermometer. The cooking process can be divided into two main stages: rendering the fat and searing the meat.

During the first stage, the duck breast is placed skin-side down in a cold pan over low to medium-low heat. This allows the fat to render slowly without overcooking the meat. The pan should be heated gradually to maintain a gentle bubble in the rendered fat without popping or splattering. This stage typically takes around 15 to 20 minutes, during which the internal temperature of the duck breast should reach approximately 125°F (52°C).

Once the desired temperature is reached, increase the heat to medium and flip the duck breast to sear the meat side. For a medium-rare duck breast, cook for an additional one to two minutes, or until the internal temperature reaches 130°F (54°C). If you prefer your duck cooked to medium or well-done, continue cooking until the internal temperature reaches 140°F (60°C) for medium or 155°F (68°F) for well-done.

It is worth noting that the cooking time may vary depending on factors such as the type of duck, the pan used, and the desired level of doneness. Therefore, it is essential to monitor both the visual cues (the colour and texture of the skin) and the internal temperature to ensure the duck breast is cooked to your desired level of doneness.

After removing the duck breast from the heat, it is important to let it rest for about 5 to 10 minutes before slicing and serving. This resting period allows the juices to redistribute and ensures a juicy and tender final product.

Resting the meat

While the duck is resting, you can make use of the delicious rendered duck fat in the pan. This fat can be used to cook potatoes, greens, or garlic, adding a unique flavour to your side dishes. Simply drain the excess fat into a separate container and store it in the refrigerator for future use. It's a valuable ingredient that can elevate your cooking.

For the best results, it's recommended to slice the duck breast against the grain. This technique cuts the muscle fibres short, resulting in more tender meat. You can also try slicing the duck breast longwise, as some fancy restaurants do, to elevate the styling of the dish. However, slicing against the grain is generally preferred for optimal tenderness.

Additionally, it's worth noting that the duck breast should be served skin-side up, showcasing that crispy, golden skin you worked so hard to achieve. This simple presentation trick will impress your guests and make your dish look as good as it tastes.

Finally, don't forget to use the resting time to make a quick pan sauce. Deglaze the pan with some dry white wine, scraping up all the tasty browned bits. Then, add some chicken stock and let it reduce until it's rich and sticky. Finish it off with a pat of butter, orange juice, and orange zest for a delicious citrus twist.

Slicing the duck breast

Firstly, it is crucial to let the duck breast rest before slicing. This allows the juices to redistribute, ensuring a moist and juicy final product. The resting time can vary depending on the size of the duck breast, but it is typically between 5 to 10 minutes. During this time, you can make a pan sauce to accompany the duck.

When slicing the duck breast, always cut against the grain. This will result in more tender meat. You can start slicing from either end of the breast, but if you want to preserve the crispiness of the skin, it is recommended to start from the meat end. The slices should be thick, preferably about a quarter to a half-inch thick, for a nice meaty bite.

If you are serving a whole duck breast, always present it skin-side up, with the sauce underneath. This will showcase the crispy skin, which is a desirable feature of a well-cooked duck breast.

For a different look, you can also try slicing the duck breast longwise, which is sometimes done in fancy restaurants. However, slicing against the grain is generally recommended for the best texture and tenderness.

In summary, allow the duck breast to rest for a few minutes, then slice it against the grain, starting from the meat end if you want to retain maximum crispiness. Present the duck breast skin-side up with the sauce underneath, and enjoy the delicious result!

Making a pan sauce

While the duck is resting, you can make a pan sauce. Check out this duck steak pan sauce recipe:

First, deglaze the pan with a splash of dry white wine. Scrape up all the tasty brown bits stuck to the pan and let the wine reduce until the pan is almost dry. This should take around 2 minutes. Next, add chicken stock and let it reduce by half. This will take another 2 minutes until the sauce is sticky and rich. Remove the sauce from the heat and swirl in butter until it is evenly incorporated. Season the sauce with orange zest and juice, salt, and black pepper. Serve with the duck breast.

• Mushroom sauce
• Red wine jus
• Cranberry sauce
• Blackberry sauce
• Balsamic glaze
• Cherry sauce
• Hoisin sauce
• Port wine sauce
• Pomegranate sauce
• Plum sauce

Frequently asked questions