How to Cook Duck Breast - Frying
Duck Breast is a wonderful alternative to steak or lamb - it is a boneless fillet, which makes it quick to cook and it has wonderful flavour, which can be enhanced by sauces or glazes. Ducks are a waterfowl and have a layer of fat under their skin to keep them warm and waterproof - this is why the skin of a duck is so thick and why so much fat will render during cooking.
For more photos and a video demonstration go to www.nzduck.co.nz .
Always thaw your duck breast before cooking.
Smooth the duck breast fillet out and remove any excess fat around the edges. Score the skin all over - this will allow the fat layer under the skin to render, during cooking. Season with salt & pepper, or your favourite rub.
Heat a non-stick frypan to a low heat. Do not grease the frypan.
Place the duck breasts, skin side down, in a frypan. Slowly cook the breast fillets until they begin to brown. The fat layer under the skin will begin to render and will be present in the pan as liquid fat. This is normal.
When the duck skin has browned enough and enough of the fat has rendered out of the breast - this could be 10- 15 minutes, turn the duck breast fillet over to cook the other side.
Note that the duck breast will reduce in length and will swell in thickness, during this time.
When the breast is cooked, the juices will run clear. Crisp the skin in the pan or under a hot grill.
Remove from the pan and let the duck breast rest for 5 minutes. Discard or filter the fat remaining in the pan, for future use.
Drizzle over your favourite sauce or glaze.