How to Cook Crispy-Skin Duck Breast
Start duck breast in a cold pan to render the fat and crisp the skin, then finish it in the oven. Serve medium rare or medium, and rest before slicing.
By Cookin' Kitchen
- Total: 27 minutes
- Makes: 1 breast
Recipe
How to Cook Crispy-Skin Duck Breast
Start duck breast in a cold pan to render the fat and crisp the skin, then finish it in the oven. Serve medium rare or medium, and rest before slicing.
Cookin' · https://cookin.club/recipes/how-to-cook-crispy-skin-duck-breast
- Prep
- 2 minutes
- Cook
- 20 minutes
- Rest
- 5 minutes
- Total
- 27 minutes
- Makes
- 1 breast
Ingredients
For 1 breast
Crispy-skin duck
Equipment
- Oven
- Sharp knife
- Paper towels
- Oven-proof pan
- Pan
- Wire rack
Instructions
Step 1: Preheat the oven to 180°C/350°F (160°C fan-forced).
Step 2: Sprinkle half the salt and pepper on the flesh of the duck. Turn. Use a sharp knife to make 5 or 6 diagonal scores on the skin of the breast. Don't pierce the flesh and don't cut all the way to the edge of the skin. Pat the skin dry with paper towels, then sprinkle with the remaining salt and pepper.
Step 3: Don't turn the stove on yet. Use an oven-proof pan of any type. Place the duck skin-side down in the cold pan; no oil is required. Place another pan on top to lightly weigh the duck down and keep the skin flat.
Step 4: Turn the stove onto medium-low. Cook for 10 minutes or until the skin is golden and crispy. Fat will melt out of the duck skin, and it will cook in its own fat.
Step 5: Once the skin is crispy, turn the duck and cook the flesh side for 1 minute. Transfer the pan to the oven and cook for 6 minutes for medium rare (internal temperature 54°C/130°F) or 8 minutes for medium (60°C/140°F).
Step 6: Transfer the duck to a rack or plate and rest for 5 minutes before serving. Serve whole or sliced.
Notes
Keep leftovers in the refrigerator for 3 to 4 days.
You can cook additional duck breasts in the same pan as long as they fit without crowding.
About this recipe
For crisp, golden duck skin and evenly cooked meat, start the breast skin-side down in a cold pan with no oil. Let the fat render over medium-low heat, then finish the duck in the oven.
Choose the doneness you prefer: the method gives oven timings for medium rare and medium. Rest the duck before serving it whole or sliced.
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