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There are many ways to prepare duck breast, and in most recipes, the top should become wonderfully crispy. In this particular recipe, the duck breast starts in a cold skillet with the skin side down and is then heated up so that it releases most of its fat, which can be used to sauté the side dishes. The duck breast is then finished in the oven to achieve a final crispy surface in the skillet just before serving.
Begin by preheating the oven to 160 degrees C (320 degrees F).
Score the skin side of the duck breast in a diamond pattern, just until you reach the red meat. Season with salt and pepper.
Place in a cold skillet and heat over medium-high heat. Cook the skin side for about 5 minutes until it becomes slightly crispy, then flip the duck breast and cook the other side for a few minutes. Transfer the duck breasts to an oven-safe dish, keeping the fat in the skillet. Insert a meat thermometer into the thickest part of the breast.
Duck breasts
Salt
Pepper
Steps 2
17 Mins
Finish cooking in the oven for about 15-20 minutes until the internal temperature reaches approximately 58-60 degrees Celsius for medium-rare meat. Duck breast is best if not overcooked!
Steps 3
5 Mins
Remove the dish with the duck breasts and cover with aluminum foil until just before serving, when the surface of the duck breasts will be crisped up in a frying pan.
Steps 4
2 Mins
Just before serving, heat a frying pan and sear the skin side of the duck breasts for a minute to make the surface crispy, but be careful not to overcook!
Steps 5
3 Mins
Place the duck breast on a cutting board and slice immediately into slices just over a centimeter thick (see picture). Ready to serve!
Här finns det kakor!
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