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Check This Easy Pan-Fried Duck Breast Recipe!

On a chilly day when you are craving for something flavorsome, duck meat might be a nice choice. With thick skin and high fat content, duck meat is ideal for winters and is a great way to add more variety on the dining table. Cooking duck meat is different than cooking chicken, mainly because the meat needs searing and takes longer to cook. Also, unlike chicken, the flavors of this meat are particularly strong, which requires more attention, and surprisingly, lesser ingredients. The best duck breast recipes are all about searing the meat well, so as to render the fat as much as possible for that authentic flavor. In this post, we bring an easy pan-fried duck meat recipe.

Start with preparing the meat

Scoring the meat, which is about adding cuts to the raw meat, is extremely important. In case of duck meat, you can go for parallel cuts or crisscross pattern, depending on how you like it. Keep in mind that you want to score only through the skin and fat, and all the entire lean meat part. Seasoning the meat is rather simple. A lot of people like duck meat in its best form, so salt and pepper should do the trick. If you are feeling more adventurous, go for garlic and ginger paste or even herb seasonings. Set the meat aside for at least an hour, either in the fridge or at room temperature.

Cooking the meat on the pan

Pro tip 1: Do not use a nonstick pan for cooking and searing duck breast. We want the skin to be cooked to a crisp, and for that, the meat needs to sear, which is not effective on nonstick surfaces. Cast iron pans are an apt choice.

To cook the meat, place the duck breasts skin side down on the pan with some butter. Do not preheat the pan if you are opting for wild ducks or other options that have thicker skin. Keep the temperature at medium high, and don’t flip the breast immediately. You will find that the skin has contracted and the fat has started to melt, which will take about 15 minutes. Don’t be tempted to add more butter or cooking fat, because as the meat cooks, it will release all the fatty juices. Once the meat is done on one side, flip it over and cook for another 10 minutes till done.

Always serve the duck breasts after 10 minutes of being cooked.

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