Baking duck breast – step by step

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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Gang: Main course
Cuisine: Belgian, French, Swedish
Keyword: duck breast
Kook Tijd: 25 minutes
Totale Tijd: 1 hour 30 minutes
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

Ingrediënten

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.
    Eendenborst met ruitpatroon
  • 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.
    Eendenborst in de pan met veel vet
  • 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.
    Eendenborst met een krokante vetkant
  • Remove the duck breasts from the pan and let them rest under aluminum foil for 5-10 minutes before slicing.
    Eendenborst in aluminiumpapier
  • Cut the duck breast into thin slices and serve.
    Menu met rode portsaus met bessen

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.

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