Chef Forum banner
1 - 18 of 18 Posts

·
Registered
Joined
·
4,774 Posts
Discussion Starter · #1 ·
How do you cook the perfect duck breast?

Pan, hot or cold? Oil, yes or no? Score the skin? Skin side down to start?

Food Tableware Ingredient Recipe Cuisine


mjb.
 

·
Registered
Joined
·
190 Posts
Yes score the skin and place in a warm to hot pan.

Duck fat is very similar to pork fat....really creamy and delicious with a melting point in the same range as our favorite fats....pork fat, butter, cocoa butter, palm oils and etc.

Rendering out some of the fat so the skin side of the breast will cook and getting enough rendered fat (and browning) to cook the other side in rendered duck fat.

Pouring duck fat into such things as beans is an SOP. Better than pork fat IMHO.
 

·
Registered
Joined
·
57 Posts
Score skin, light sear to color skin, cook sous vide at 130*F with one drop of liquid smoke in the bag and a sprig of thyme next to the meat side. When done I do a second sear to the desired level of skin crispness. I think the key to a great duck breast is to render the fat under the skin. Not many thing less appealing than a duck breast with flabby skin and a layer of fat under it.
 

·
Registered
Joined
·
4 Posts
Score with a knife or pierce (a lot) with a sausage piercer.
Heavy stainless steel or cast iron pan. Cold.
No oil.
Skin side down.
Pour melting skin fat over the breast.
Finish in an oven with skin side up.
 

·
Registered
Joined
·
5 Posts
Score with a knife or pierce (a lot) with a sausage piercer.
Heavy stainless steel or cast iron pan. Cold.
No oil.
Skin side down.
Pour melting skin fat over the breast.
Finish in an oven with skin side up.

That's perfect.
 
1 - 18 of 18 Posts
Top