Panned Duck Breast
Presented by Savory Grille
- 2 (6 oz.) boneless duck breasts, skin-on
- Kosher salt and fresh ground black pepper
Place duck breasts on a clean work surface, skin side up. Using a sharp knife, score the skin in a crosshatch pattern, going through half the thickness of the skin but not through to the meat. (This allows the fat to escape during cooking). Lightly season the skin with kosher salt.
Pre-heat a heavy pan over low heat. Add the duck breasts, skin-side down, and cook without moving for about 10 minutes until nearly all the fat is extracted and the skin is golden brown and crispy. Season breasts with kosher salt and fresh ground black pepper. Pour off accumulated fat from pan.
Increase heat to medium, turn over the duck breasts and cook the flesh side for 3 to 4 minutes. The meat should feel slightly springy when pressed if you want it cooked to medium (which is recommended). When ready, remove to a plate and set aside to rest for 5 minutes.
Slice breasts at an angle and arrange either shingled or fanned on serving plates. Accompany with your favorite fruit- or red wine-based sauce as desired.
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As seen in the Winter/Spring 2019 Issue
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