… or for the francophobes: Pan fried duck breast

This was the first time I cooked duck, and whilst there are a myriad of sauces and dressings to use, I opted for the plain and simple version, to reduce the risk of overcooking the meat, and to enjoy its natural flavour.

Since duck is water-borne, there is a thick layer of fat in between the skin and the meat which acts as insulation from the cold water. Most of this fat melts during cooking, so don’t be put off by the meat when you first handle it.

Scoring the skin with a sharp knife also helps the fat to leave the meat as it cooks.

Place the breast, skin side down, in a dry, pre-heated pan.   You can use quite a high flame, but beware of the fat sputtering if it gets too hot.

Depending on the size of the breast, cook for around 5 minutes before turning over.  Cook for another 5 minutes, whilst preheating your grill simultaneously.

Remove the duck from the pan and place on a baking tray, skin side up. Sprinkle a little salt on the skin and place under a hot grill for 2 minutes to crisp up the skin.

Leave the meat to rest for 5 minutes, then carve and serve immediately. The meat should have a slightly pink tinge to it but the juices should run clear.

More adventurous recipes to follow…  😉

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