Talking of winters and chilly days, people often prefer meats that are warm and have a good amount of fat content. It’s easy to guess why duck is always on the top of every foodie’s list. From the thick skin to the considerably high fat content, duck is a perfect alternative for chicken, especially when you are in a mood to try something more flavorsome. Duck breast, in particular, contains has more fat, and the cooking is done in a way that the skin becomes nicely crisp. In this post, we are discussing how to cook duck breast like a pro.
Things to know
Like any other meat, duck meat tastes a lot better when you cook through the fat layer first. Don’t be tempted to put the skin-side on the pan to get a quick crisp. Keep in mind that searing your duck breast on the frying pan on a gas stove is extremely important before you get it in the oven. This just ensures that the fat has melted, which gives the meat a taste that everyone craves for. A lot of people do like the idea of having fatless duck breast, and that’s fine for the calorie conscious. Skinless duck breast takes lesser time to cook, and you can choose a seasoning of your choice.
Preparing the duck breast
Duck breast must be seasoned, with seasonings of your choice, for at least a couple of hours in the fridge. If you can keep that for the whole night, the flavors are likely to be better. Before you plan to cook the meat, make sure that you have kept it aside for at least an hour to bring it down to room temperature. Next, give some gashes to the seasoned meat in a style that you like – parallel lines and crisscross work well.
Cooking duck breast
For this, place the seasoned breast on a pan and make sure that the temperature on medium high. Add a dollop of butter or any fat for cooking of your choice. The skin should be crisp and the visible fat should have melted considerably. This can take about 15 minutes or more, depending on the quality of the meat. Next you can place the half-cooked meat in the oven at 180 degrees and cook for another 10 minutes or till it is done to your liking.
If you have a thermometer, the temperature should be around 65 degrees for duck breast that’s well done.