If you are looking for a new protein that is super flavorful and moist, I highly recommend duck. Duck breast is one of my favorite meats because it is flavorful, and when cooked correctly the skin is crispy and golden.

Key Tips for Cooking Duck Breast:

  • Score the skin: this is key so the thick layer of fat can render out.
  • Start in a cold pan: this allows the fat to render out.
  • Cook over medium low heat – again, helps for rendering the fat out and making the crispiest skin.
  • Cook to medium rare – duck breast is like steak, you cook it to the desired doneness.
  • Cook with a weight on top of the duck – this allows for even cooking.
  • SERVINGS:  6-1
  • PREP TIME: 10 Mins
  • COOK TIME: 15 Min
  • TOTAL TIME: 25 Min

Ingredients:

Stew:

  • 1 duck breast
  • salt and pepper

Preparation:

STEP 1.

Preheat the oven to 400°F.

STEP 2.

Score through the duck breast skin, making slices through it but not through the meat. Season with salt on the skin side, getting into the slices, and then salt and pepper on the flesh side. Place skin side down on a paper towel to absorb any water.

STEP 3.

Place the duck skin side down onto a cold cast iron pan. Place a weight on top, like another pan. This will help it stay flat while cooking. Place over medium to low heat and allow the fat to render out. I typically cook it like this for 8-10 minutes until there is a lot of fat in the pan and the skin is golden brown.

STEP 4.

Once the fat is rendered out and the skin is very golden and crispy. Place on a sheet tray and transfer to the oven. Cook until the internal temperature reaches 125°F – this took me 8-10 minutes with a very large breast. Check sooner if it is a small breast.

*you can save the duck fat from the pan and refrigerate for later use, it is delicious!

STEP 5.

Rest the duck for 10 minutes – then slice and serve!




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