How To Cook Duck Breast

Recipe by: Chop Shop Team

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Savor the rich, succulent flavors of our premium duck breast, perfectly balanced for a gourmet dining experience. Each cut is expertly chosen for its tenderness and depth of flavor, promising an exquisite melt-in-your-mouth texture. Whether pan-seared to crispy perfection or delicately roasted to enhance its natural juiciness, our duck breast is a versatile delight that elevates any meal into a culinary masterpiece. Indulge in the luxury of fine dining right at home with our top-quality duck breast.

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Ingredients

• Duck Breast

• Salt

Equipment

• Skillet (preferably cast iron) or grill

• Meat thermometer (highly recommended)

• Tongs

Instructions:

1. Prepare the Duck Breast:

   - Remove the duck breast from the refrigerator and let it come to room temperature for about 20-30 minutes.

   - Pat the duck breast dry with paper towels.

2. Score the Skin:

   - Using a sharp knife, score the skin of the duck breast in a crosshatch pattern. This helps the fat render and the skin to crisp up.

3. Season the Duck Breast:

   - Season both sides of the duck breast with salt and pepper. You can also add other herbs and spices of your choice.

4. Preheat the Pan:

   - Place a dry, cold pan on the stove over medium heat. Allow it to heat up before adding the duck breast.

5. Cook the Duck Breast:

   - Place the duck breast in the pan, skin side down. Cook for about 5-7 minutes until the skin is golden brown and crispy.

   - Flip the duck breast and cook for an additional 2-4 minutes on the other side, or until it reaches your desired level of doneness. Duck breast is often served medium-rare to medium.

6. Rest the Duck Breast:

   - Remove the duck breast from the pan and let it rest for a few minutes before slicing. This allows the juices to redistribute and keeps the meat moist.

7. Slice and Serve:

   - Slice the duck breast thinly against the grain and serve it with your favorite side dishes or sauce.

8. Optional: Make a Sauce

   - You can make a simple sauce by deglazing the pan with wine or broth, adding herbs, and reducing it until it thickens. Pour the sauce over the sliced duck breast before serving.

Remember that cooking times may vary depending on the thickness of the duck breast and your desired level of doneness. Use a meat thermometer to ensure it reaches an internal temperature of 135-140°F (57-60°C) for medium-rare or 145°F (63°C) for medium.