Podcast: Play in new window | Download (Duration: 1:00 — 1.1MB) | Embed
Here’s how to make a lower-fat and crispy duck breast the easy way. Use a sharp knife to score the duck breast skin in a cross-hatch pattern, trying not to slice the meat underneath. Cook the breast skin-side down in a cast iron skillet on medium heat, until the fat has melted off and the skin has become golden brown and crispy. Place the skillet in a pre-heated 400 degree oven for 15 minutes or until the inside meat is cooked to medium. Slice the breast and serve with sides or over salad.
Beth Nachison says
I remember on the show it was emphasized you need to start cooking the breast in a cold pan, not pre-heated — that was an invaluable tip that has improved my duck breast game enormously!
When I cook it, though, I usually do it entirely on the stovetop, no oven time. Since I like my duck breast rare medium rare (like my steak!) it doesn’t take that long. And I finish with a simple pan sauce while the meat rests. So easy, so good!