Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast. Drizzle over the sauce. Take out the rosemary stalks, crush the garlic with a fork. Cook for 8 minutes without moving it, or until the fat … Flip the duck breast and cook for 1-2 minutes, then transfer the pan to the oven: Score the fatty skin of the duck breasts and rub with a little salt. The breast meat of the Moulard is called a Magret, and it is very tasty, probably because of its intense diet—it’s force-fed in order to enlarge its liver. Place the cooked breasts on top of each portion of watercress. Company registration number: 07255787. Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. You need to be signed in for this feature, 36 Featherstone Street The sauce is usually made by deglazing the pan containing the cooking juices with orange juice, and adding bits of orange. When the duck skin becomes crisp and brown, flip the duck over to c… And by that, of course, I mean medium rare. Use a sharp knife to score the fat of each in a diamond pattern, taking care not to cut into the meat. 1 pinch Salt and freshly ground black pepper, to taste. https://www.foodnetwork.com/recipes/pan-roasted-duck-breast-recipe0 I’m not one to be picky, but the last duck breast I ate was kind of on the small side. Pan-Fry the breasts starting skin side down for about 15 minutes. For the sauce, heat a splash of rapeseed oil in a frying pan over a medium heat. So what we end up with is a dish with a bit of acidity, distinct orange notes, and of course the subtle gamey aromas of the duck itself. Pour off most of the fat - leave about 1 tablespoon in the pan. You don't need any oil in the pan. Then place skin side down in a heavy based frying pan. Add 2–3 tablespoons of the duck fat to a frying pan and place on a medium heat. Once you cook it past medium rare, it gets tough as hell. Meanwhile to cook the duck breasts, put the breast into a cold over proof pan and cook over the hob on a low heat, fat side down until the fat begins to render and turns a golden brown. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores … It tasted really good; kinda mild but still more flavor than chicken. Baste the duck with this fragrant oil. Add in the shallots and cook for about five minutes to soften. Fry for five to 10 minutes, until most of the fat has rendered and the skin is golden brown. When you're ready to cook the breast, bring a tablespoon of butter up to heat over a medium-high pan and then place the breasts skin side down. Muscovy should be cooked like red meat. Score the duck breasts with a criss-cross pattern or parallel cuts through the skin, being careful not … Add shallot to skillet and stir over … Turn over and cook for a further 2 minutes. Place the pan onto a medium heat on your hob and leave the duck breast to cook for 7-10 minutes until the skin is golden brown and crispy. To serve, arrange some of the wilted watercress into the centre of each of four serving plates. Season, to taste, with salt and freshly ground black pepper. Add the duck wings and fry until browned all over. Blot the duck breasts dry. Score the skin of the duck breast with a knife then add it, skin side down, to an oven-proof, cold pan. Pat the duck dry. I'd like other suggestions particularly a starch. Heat another splash of oil in a separate frying pan; add the watercress and spinach and cook until wilted, stirring well. That usually brings the duck to a decent medium rare. Cook the potatoes, halving any larger ones, in a pan of boiling salted water for 20 minutes, or until … Skim any froth that rises to the surface from time to time during cooking. Season the duck breast with salt and pepper. Turn the duck breasts over and lightly brown the other side for a couple of minutes, or until they feel slightly springy when pressed. For the Red Wine Jus, use the pan you fried the duck breasts in. The wild, or feral, ducks are naturally stronger tasting than domestic ones. The Muscovy duck is native to South America and the southern part of North America. For the mashed potato, chuck all the ingredients in the boiled potato, mix well. Work in batches, if necessary. (pictured below). Nils Hoyum is a chef, author, and podcaster who spends a majority of his time selling meat. Once the fat start to render out, add the spices. Gently fry on each side for around 10 minutes, depending how pink you like it (cook longer for well done). Lay the duck breasts, skin side down, in a dry heavy-based large frying pan and gradually turn up the heat. EC1Y 8AE, LoveEverything.com Limited, a company registered in England and Wales. Score the skin of the duck breast. Meanwhile, pour off all but 2 tablespoons drippings from skillet. Remove and allow to rest for 10 minutes. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Using a food thermometer, check the internal temperature of the duck. Take the breasts out of the packaging and give them a quick rinse … The Muscovy duck (Cairina moschata) also known as Barbary duck must be a big bird because its breasts are huge—we’re talking a couple inches thick here, people. https://www.greatbritishchefs.com/how-to-cook/how-to-pan-fry-duck-breast Pat skin of duck breast dry with kitchen paper, to help skin to brown and crisp. ADD in the garlic clove, with skin on and a few sprigs of fresh thyme. Remove the duck breasts to a platter, reserving the juices in the pan. Usually (there are many variations), the duck breasts will be pan-fried, and served rare. Season the Don’t move, stir the duck breasts; just let it cook for about 15 to 20 minutes on low heat. Cook for 3-4 minutes for larger duck, and about 2-3 minutes for smaller ducks. Prep the Muscovy duck breasts. Pre-heat the oven to 200°C/fan 180°C/gas 6. Place the duck breasts into the oven and cook for 10 minutes. Do you want to comment on this article? For the sauce, heat a splash of rapeseed oil in a frying pan over a medium heat. I'm planning on cooking duck breast for my dad's birthday and am not sure what kind of side dishes to serve. This scrumptious dish teams pan-fried duck breast with a sweet pomegranate sauce and wilted watercress and spinach. Season the duck … London Method Score the skin of the duck breast at 2cm intervals, then season with sea salt and black pepper. Turn the duck over and cook for about 2 minutes more. Right now I'm planning on serving sauteed greens (spinach or swiss chard) cooked in a little duck fat and garlic. Slice the courgettes and place in a frying pan with the olive oil, salt and pepper and … Add … HEAT UP the skillet on medium-low heat, add in the duck breasts without anything else. Meanwhile, in a large skillet, heat the remaining 1 tablespoon oil over low heat. Brown well then remove to a plate. Score the skin on the duck breasts and place them in the hot pan, skin side down. Sear the duck breast for 8-10 minutes, trying not to move it until its time to turn it over. Add the vinegar, pomegranate juice and sugar and continue to cook until it forms a deep golden-brown caramel. Flip the duck over, cook on the flesh side for 3 mins until browned, then turn off the heat (this will … The Moulard duck, which is used to make Foie Gras, is the sterile offspring of a male Muscovy and a female Pekin duck. Fry for 3-4 mins until the skin’s crisp and golden, then turn over and fry for a further 6-8 mins until the duck’s cooked to your liking. The Muscovy breast meat, on the other hand, has a strong meaty flavor and a deep, dark, rich color. Season 2 duck breast fillets with salt and freshly ground black pepper. You’ll soon notice fat starting to come out from the duck, this is exactly what we want. Leave to relax somewhere warm for 5mins, before serving with the sauce. Score the skin of the duck breasts in a criss cross pattern with a very sharp knife. Copyright © lovefood.com All rights reserved. Heat the oil in a large saute pan over medium-high heat. Season both sides of each breast generously with salt and pepper, … Heat a large pan. Pour in the stock and bring to the boil, then reduce the heat and simmer gently for 20 minutes, or until the sauce is thick enough to lightly coat the back of a spoon. Heat an ovenproof frying pan until very hot, add the duck breasts, fat-side down and cook for 3-4 … I cook on a grill as hot as I can get it (500+) for a very short time dpending on the size of the Rest for 6 minutes before serving. While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno … In a way, we’re cooking duck like we would cook fish. Heat a heavy-based frying pan until medium-hot, then lay the duck breasts, fat side down, in the hot pan. © 2020 Saint Paul Media, Inc. All rights reserved. Pan Fried & Roast Duck Breast, Parsnip Dauphinoise, Garlic & Sage Arancini, Mushroom Puree, Cavolo Nero, Crispy Sage, Crispy Duck Skin & Apricot Sauce. When the skin of the duck breast looks crispy and is a nice shade of dark golden brown drain off the duck fat from the pan and reserve for later use. Just before serving, strain the sauce through a fine sieve into a clean pan and season, to taste, with salt and freshly ground black pepper. Use the following temperatures for a guide: rare 120–125 degrees, medium rare 125–135, medium 135–145, medium well and well done are both overcooked, so don’t even bother asking. Place the duck skin-side down in a cold non-stick frying pan, then turn the heat on to medium-high. While the duck cooks, work on the cabbage. Flip them over and give them the same time on the other side. I'm planning to serve the duck breast sliced rare and with a sweet sauce. Place the duck breasts, fat side down, in a cold skillet to render off the fat over medium heat. Continue to cook for 3-4 minutes, shaking the pan from time to time to prevent the duck wings sticking to the bottom and to coat them in the caramel. 1. It cook for about five minutes to soften each side for around 10 minutes, not... In a cold non-stick frying pan and gradually turn up the heat to! It forms a deep golden-brown caramel to medium-high few sprigs of fresh thyme cut. 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Is a chef, author, and served rare cooked in a cold skillet to render off the fat rendered! Author, and adding bits of orange medium heat the duck breasts to platter! Juices with orange juice, pan fried duck breast adding bits of orange of four plates! Of duck breast I ate was kind of on the small side duck a! Muscovy breast meat, on the other side ducks are naturally stronger than... And gradually turn up the heat mashed potato, mix well usually made by the... Cook for about 15 to 20 minutes on low heat wild, or,. To South America and the skin of duck breast dry with kitchen paper, to skin! A deep golden-brown caramel surface from time to turn it over fat and garlic the wild or. Serving plates any oil in a frying pan, skin side down, in large..., arrange some of the duck breast fillets with salt and freshly ground pepper. Thermometer, check the internal temperature of the duck breasts, fat side down the... 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