Sophisticated Savories

Sophisticated Savories

Sunday, September 8, 2013

Duck breast with cauliflower purée

Duck breast with cauliflower purée, caramelized onions and Brussels sprouts... Be sure to render the fat on the duck breast in order to make it crispy when pan-searing! Xo 

Crispy duck breast skin.

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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