To cook duck breast at home, our recipe starts by scoring the breast, placing it in a cold pan, and cooking it low and slow before making a pan sauce.
Scoring the skin increases the surface area of the fat, allowing it to render off faster with greater exposure to heat.
Starting the duck breast in a cold pan, and then cooking low and slow, gives the fat more time to render, while the meat becomes tender and juicy.Here’s a secret most restaurants don’t want you to know: That $40 duck breast they're selling you is one of the easiest pick-ups* in a kitchen. During busy service, I’d take searing duck breast over poaching eggs, hands down. With just a few simple steps, you can impress friends and charm lovers with fantastic duck breast, any night of the week.
*What? Not hip to "pick-up"? That's restaurant-speak for fulfilling an order, a.k.a. making food, a.k.a. cooking.Unlike chicken, duck breast has a hue and texture akin to that of red meat and is safe to consume medium-rare, so bring on the pink. Perfectly cooked duck breast will have moist and juicy meat, with a luscious and crunchy skin. The first step is to score the fat to help it render more efficiently.
Even if you don’t plan to eat the fat at all, don’t be tempted to remove it prior to cooking. That layer of fat protects the meat, allowing you to cook it gently and evenly; because duck is best served medium-rare, that extra protection is one of the core reasons why searing it to the perfect degree of doneness is so easy.
After scoring, I season the duck with kosher salt, heavily on the fat side and just lightly on the flesh side. Much of the salt on the fat side melts off during cooking, so you need more than you’d expect to fully season that side. That’sCalling this a "seared" or "pan-roasted" duck breast feels somewhat misleading, because both those terms imply high heat.
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