Pan Seared Duck Breast

This Breast breast scramble The recipe offers a rich and salty flavor with a pinch of sweetness. Each bite cuts the crunchy skin and juicy meat with a white wine sauce for an incredible dinner for dinner at home.

Where smoked duck is one of our favorite ways to serve an entire duck, a good scoring is the best way to serve the breast. Equally fast and succulent as a perfectly cooked steak, a masterfully cooked duck breast has crispy skin and medium rare slices with the right amount of sweet herbaceous pan sauce explored above; making it a wonderful recipe for a romantic dinner.

What is the breast of burned duck?

The scramble breast is the simple act of burning the duck breast in a pan on the stove. A good cast iron pan works perfectly for crunchy the skin and not cooking the meat too much, since the cooked duck breast is better served medium rare with a pink rosy center.

This duck breast recipe is super easy to make and requires simple ingredients that you can find in most local grocery stores. Are you not sure where to buy the duck? Take a look at our places of trusted to order the meat online for where we procure the best duck.

Duck breast ingredients

For the burned duck

• 4 Seni of duck – We used the pekin breast for this recipe.
• Salt – We always use Kosher salt to cook
• Canola oil – or your favorite neutral kitchen oil

For the sauce in a pan

• White wine – We recommend a dry white chardonnay
• Golden balsamic vinegar
• Chicken broth – or duck glaze if you happen to have a little bit at hand
• Marmalade Orange
• Tarragon
• Wise
• Thyme
• Zest orange
• Butter

How to cook the breast duck

Prepare the breast duck:

Start by giving a pat to dry the duck with paper towels.

Arrange the breast of duck on a cutting board and use a very sharp knife (This flexible fillet knife It works better) to mark the skin in small diagonal files to create a diamond motif. It works better if the duck is still very cold. If the skin begins to warm up, it becomes more difficult to slice.

Sprinkle the whole skin of the salt duck and arrange on a wire rack on a baking tray to dry the duck in the refrigerator for a few hours and up to a night. The air drying time is essential to obtain the best crunchy skin.

Sear The Duck:

When it is ready to cook, preheat a large cast iron pan over medium heat and add Canola oil and disturb to cover the pan. Just when the oil starts smoking, arrange the duck, the skin downwards and around the outer edge of the pan or work in lots of 2 at a time if necessary depending on the size of the pan.

Let the duck cooks the undisturbed breast. After 5 minutes, reduce the heat and continue cooking by rotating each until golden brown to guarantee crunchy skin.

Remove the duck from the pan and carefully drain most of the rendered duck fat (suggestion, keep it for french fries).

Return the duck in the pan, the duck meat the side downwards and continue to cook until the internal temperature reaches 120-125 degrees F with an instant reading thermometer. Transfer to a cutting board to rest while viewing the sauce in a pan.

Prepare the sauce in a pan:

It brings the pan back to the stove and spreads with white wine, pouring with a little care. The wine boils and will steam steam. Raschia Any golden pieces on the bottom of the pan with a wooden spoon and carefully pour the remaining wine.

Then mix the vinegar and the broth. Mix the herbs and orange zest and cook the pan sauce for about 10 minutes to reduce and thicken. Once the sauce has been reduced, carefully remove the pan from the heat and whip in the butter until smooth and incorporated. Season the sauce with a pinch of salt and black pepper to taste.

Serve:

Bck the average breasts of rare duck in thin stripes, with the crunchy skin on the top to serve and season the sauce in the pan above. Cut only what you plan to serve. We love the scald with a slight peppery salad of rocket but we see our further service suggestions below.

Replacements:

• Canola oil: If you don’t have Canola oil, you can use olive oil.
• White wine: You can also use Pinot Grigio or Sauvignon Blanc, but Chardonnay is ideal.
• Marmalade Orange: This recipe works very well also with fig, cherry or apricot jam. A splash of orange juice will also do the job in a pinch.

With what to serve

This dish would be excellent with roasted potatoes and your favorite vegetables. Or you can try this dish with one of the recipes below:

Leftovers and heating

Memorizing leftovers: Before storing the leftovers, make sure they are at room temperature. Then keep the remaining duck in a hermetic container or double winding in a plastic and refrigerator envelope. We do not advise you to freeze the remaining cooked duck.

Heat: To heat the remaining duck breast, preheat the oven to 350 degrees F. Cover it in an aluminum sheet. Place the covered duck in the prepared oven and bake for 10 minutes or until it is heated.

Frequent questions about the recipe

Have you ever prepared the breast of the pan of the pan first? In this case, how did this recipe compare? Are there any changes that you made you want to share? What did you combine it with? Make sure to evaluate the recipe and release a comment below.

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