Start by scoring the skin in a crisscross pattern and season with salt and pepper Let the duck come to room temperature for about 30 minutes. Always start duck in a cold, dry pan (or just a smear of butter like I did in this recipe). Place the duck breast skin-side...
Duck breasts are safe to eat at 135 degrees F. for medium-rare, 145 degrees F. for medium, and up to 160 degrees F. for well-done. Most chefs would agree that duck is best between medium-rare to medium.
While cooking scored duck breasts the way I describe above, the fat will naturally render from the skin. Save that excess fat by pouring it into a container. It is liquid gold and has the most amazing flavor. Use it to cook other dishes and/or for roasting...
Marinating is not necessary, and I don’t recommend it but I’m sure any basic marinade would be fine. I prefer keep the preparation of the duck simple and putting a flavorful sauce on the side.
Scoring the skin helps render the fat and create crispiness. Cooking skin-side down in a hot skillet without moving the meat too much also helps achieve crispy skin. Remember, you want to cook low and slow.
ROTISSERIE CHICKEN: 13 recipes to make fast and easy meals
13 of my favorite go-to recipes using store bought rotisserie chicken are included in this FREE ecookbook. From soup to salad, with pasta and pot pies in between, there is something for everyone.
