Perfectly Cooked Duck Breast: A Step-by-Step Guide
Learn how to cook duck breast to perfection with this simple and straightforward guide. Whether you’re a beginner or an experienced cook, this method will ensure a juicy, flavorful duck breast with deliciously crispy skin every time.
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Porties: 4
Benodigdheden
- 1 casserole
- 1 lid or a splash guard, suitable for the frying pan, to prevent splashing grease
- 1 Carving knife
- 1 kitchen tongs
- 1 kitchen shelf
Werkwijze
- Remove the duck breasts from the refrigerator about 1 hour before cooking to come to room temperature.
- Score the skin of the duck breast in a diamond pattern, without cutting into the meat. This will help melt the fat and crisp up the skin.
- Sprinkle the duck breasts with salt and pepper on both sides.
- Heat a skillet over medium-high heat and place the duck breasts, skin side down, in the dry pan. There is no need for butter or other fats.
- Cook the duck breast on the skin for 6-8 minutes (depending on the thickness and desired doneness) until crispy. Make sure that the heat is not too high to prevent the skin from burning too quickly.
- Before flipping, pour most of the fat from the pan into another pan.
- Flip the duck breasts and cook for an additional 3-6 minutes (depending on thickness and desired doneness) on the other side, depending on how rosé you want them to be.
- Remove the duck breasts from the pan and let them rest under aluminum foil for 5-10 minutes before slicing.
- Cut the duck breast into thin slices and serve.
Notities
The meat in the photo was taken out of the refrigerator an hour in advance.
It has baked for almost 7 minutes on the skin side, 3 minutes on the other side.
The meat then rested in aluminum foil for almost 10 minutes.