When dining out, one can easily order a perfectly cooked duck breast... but how does one replicate said technique at home?
I promise... it is much less intimidating than one would fathom.
The secret to attaining a crispy duck breast skin is to score the skin, being careful not to pierce the meat. Season with sides with salt and pepper, then place the skin side down over a low-heat. The purpose of the "low and slow" heat? In order to render the duck fat, a low heat encourages the fat to melt away... thus creating an opportune environment for the skin to crisp. This will take about 8-12 minutes (depending on the size, etc.)
At this point, turn the breast over and allow to cook for about 1-2 minutes. Transfer the breasts to a 400 degree F oven and allow to cook for an additional 3-4 minutes. The final internal temperature should be served around 165 degrees F. (I serve mine a little under... so French)
After removing from the oven, be sure to allow your duck to rest for about 5 minutes... allowing the juices to be absorbed within the internal proteins. If one were to immediately cut into the duck, the "liquid gold juices" would simply cascade from the perfectly-cooked protein.
Brilliant when paired with roasted endive, scallop potatoes, beet coulis and a red-wine reduction.
"Method is much, technique is much, but inspiration is even more." - Benjamin Cardozo
Love y'all dearly!
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