Easy Pan Seared Duck Breast


    1 medium duck breast (about 300g)
    Salt and pepper to taste


  • Take the duck breast out of the electric refrigerator and pat it real dry. Score the skin (not the meat!) in an exceedingly} criss-cross pattern with a very sharp blade. this may facilitate unharness the fat that's placed underneath the skin and can additionally end in a crispier skin.
  • Sprinkle the duck breast liberally with salt and pepper, then place it skin aspect down during a cold, dry pan. Yes, that’s right. No ought to heat the pan or add fat to that. beginning with a chilly pan can make sure that we tend to get the foremost fat to render. flip the warmth up to medium-high and cook the duck breast till the skin becomes superbly golden brown, skinny and tender, that ought to take concerning 6-8 minutes, reckoning on the initial thickness of the skin.
  • flip the breast over and cook for a further three to five minutes for rare to medium-rare (internal temperature ought to scan 125°F – 130°F on instant scan measuring device.
  • Take the duck out of the pan and let it rest on a chopping board, skin aspect up for concerning five minutes. similar to an honest cut of meat, a duck breast must rest, otherwise, the juices can run everywhere your chopping board rather than down your throat like they ought to.
  • Carve with slices cut on the bias and on the diagonal and serve.

source http://recipetocooking.blogspot.com/2019/03/easy-pan-seared-duck-breast.html

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