Crispy Duck Breast

Sunday, October 6, 2013

Crispy Duck Breast

Preheat your oven to 175C Fan-forced

Take your duck breast out of the fridge and let it sit at room temperature for 20 minutes.  Do not trim any of the fat if you want yummy crispy duck skin! Score the skin with a knife and make sure you cut only the skin and not the meat.  Season well with Salt and Pepper.  

In a skillet place the duck skin side down and as the skillet heats up the fat starts to render.  You don't need the skillet to be pre-heated, it's actually better if you put the duck into a cold skillet.  As the fat starts to render you can drain it into a container before it gets too hot.  As soon as the heat gets really high and the skin gets crispy the duck fat will turn a different colour so it's still ok to use as leftover cooking fat but not the clear white duck fat you buy from a butcher.

Let the duck breast get nice and crispy as pictured above but do not burn.  Once crispy then turn the breast and cook for about 2-4 minutes on the meat side.  Then place into the oven and bake for 6-7 minutes.  Once cooked remove the duck breast from the oven and rest for 10 minutes.  Slice and serve with whatever your heart desires, if you eat potatoes then I highly recommend making duck fat potatoes, you will never want to eat potatoes another way once you fry them in duck fat!

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