Duck breast smoked for about 10 minutes on woodchips and black tea, then panfried. Potatoes in the background. (Photo credit: Wikipedia)
I am posting this because a lot of people are intimidated by duck, largely because of their assumption that every cut is fatty. When it comes to the breast, the skin is where virtually all of the fat is, and if you cook the duck breast properly, you can avoid all the fat and still enjoy a nice piece of meat.
1. Trim off any excess fat, leaving the skin to completely cover the meat.
2. Heat a frying pan to low to medium low heat.
3. Scour the skin. Basically all that means is running your knife through the skin several times on the bias, being careful not to slice too deep so as to puncture the actual meat.
4. Season BOTH sides.
5. DO NOT ADD OIL TO THE PAN!
6. Render the fat out of the duck breast in the pan on low to medium low heat.
7. When the fat has rendered out, turn the heat up to medium and sear the skin side until it is golden brown.
8. Turn the breast over and cook for 30 seconds.
9. Turn duck breast back onto the skin side
10. Preheat an oven to 425 fahrenheit and roast for 6 minutes, skin side down.
11. LET IT REST for 4-5 minutes so the juices can settle back into the centre of the meat.
12. DO NOT OVERCOOK! Medium-medium well is about as far as you want to go with these or they become tough.
13. Slice thickly, as you don’t want your duck to get cold too quickly.
You will want to do this quickly, so that the duck breast doesn’t get cold.
1. Add handful of cranberries to the plan on medium heat and gently soften.
2. When soft, add about an ounce to 2 ounces of brandy
3. Let reduce quickly and add 1/4 c of cream, just to thicken the sauce and serve.
4. Make sure you scrape up all the bits from cooking the duck
5. Serve with the duck breast on top of the sauce.