Duck Breast
Cooked duck breast is a rich and flavourful dish, known for its tender meat and crispy, golden-brown skin. When cooked properly, the fat renders out, creating a beautifully crisp exterior while keeping the meat juicy and succulent inside. Duck breast has a slightly gamey taste compared to chicken, with a unique, deep flavour that pairs well with sweet or savoury accompaniments like fruit-based sauces, herbs, or roasted vegetables. Whether pan-seared or roasted, it’s a luxurious dish often reserved for special meals or gourmet dining experiences.
In this blog post, you will learn how to make a delicious duck breast.
How to Make Duck Breast Fillets
Remove the packaging from your duck breast fillets. Score the fat side of the duck breast in a criss-cross direction. Place the duck breasts fat side down on a cold frying pan and turn it on to medium heat. As the pan begins to heat up, the fat will begin to render from the duck breast. Fry until the duck fat turns into a golden-brown colour, time is dependent on the speed and heat of your own hob. Flip the fillets over and fry for another 2-3 minutes. Once the fillets are finished frying, place the duck breast fillets onto a lined baking parchment sheet. Cook for 10-15 minutes in the oven. Remove from the oven and let rest for 5 minutes before slicing them up.
How Long Can I Store Duck Fat For?
You can store your duck fat for an extended period if handled properly:
- In the refrigerator: Duck fat can last for up to 6 months when stored in an airtight container. Be sure to strain any bits of food from it before storing to ensure it stays fresh.
- In the freezer: Duck fat can last for up to a year when frozen. Use an airtight container or freezer-safe bag for long-term storage.
When ready to use, simply thaw the duck fat in the refrigerator or at room temperature.
What Temperature Should my Duck Reach?
Duck breast should reach an internal temperature of 165°F (75°C) to be eaten safely, according to food safety guidelines. However, duck breast is often served medium-rare, at around 135°F to 140°F (57°C to 60°C) for optimal tenderness and flavour. If you’re cooking whole duck or duck legs, aim for the higher temperature (165°F) for safe and fully cooked meat. Always use a meat thermometer to ensure accuracy.
Best Side Dishes for Duck Breast
Duck pairs beautifully with a range of side dishes that complement its rich, slightly gamey flavour. Here are some of the best side dishes to serve with duck:
- Roasted Vegetables: Roasted carrots, parsnips, or beets bring out sweet, earthy flavours that pair well with duck. You can add herbs like rosemary or thyme for extra aroma.
- Potato Gratin or Mashed Potatoes: Creamy potato dishes, such as gratin or mashed potatoes, offer a comforting, rich contrast to the crispy skin and juicy duck meat.
- Sauteed Greens: Leafy greens like spinach, Swiss chard, or kale, sautéed with garlic or lemon, provide a lighter, fresh contrast to the duck’s richness.
- Wild Rice or Quinoa: The nutty flavour of wild rice or quinoa adds texture and a mild flavour that balances the richness of duck.
- Cranberry or Orange Sauce: A tangy cranberry or orange sauce cuts through the fattiness of the duck, adding brightness and a touch of sweetness.
- Roasted or Grilled Asparagus: Asparagus offers a crunchy, fresh vegetable option that complements the deep flavours of duck.
- Polenta: Creamy or fried polenta provides a subtle, earthy base that pairs well with duck, especially when enhanced with herbs or cheese.
- Brussels Sprouts: Roasted or sautéed Brussels sprouts, often caramelized with balsamic vinegar or bacon, offer a flavourful, slightly bitter counterpoint to the richness of duck.
These side dishes help balance duck’s natural richness, offering a mix of flavours and textures that elevate the meal.
Do Figs Pair Well with Duck Breast?
Figs pair beautifully with duck breast. Their natural sweetness and slight chewiness complement the rich, savoury flavor of the duck. Figs, whether fresh or dried, bring a touch of fruitiness that balances the fatty and flavorful nature of duck. You can serve them roasted or caramelized alongside the duck or incorporate them into a sauce, such as a fig and balsamic reduction. The combination of sweet figs with the savoury, crispy duck skin creates a delicious contrast that is popular in many gourmet dishes.
Ingredients
Duck Breast: The star of the dish, duck breast has a rich, slightly gamey flavour and a unique texture that combines tender meat with crispy skin. When cooked properly, the fat renders out, creating a beautifully golden and crisp exterior while keeping the meat moist and flavourful. Duck breast is versatile and pairs well with both sweet and savoury flavours.
Salt: Salt enhances the natural flavours of the duck breast, helping to bring out its richness. It also aids in crisping the skin by drawing out moisture from the fat layer underneath.
Black Pepper: Black pepper adds a mild heat and earthy flavour to the duck breast, complementing its richness without overpowering the meat. It balances the duck’s natural sweetness and works well with a variety of sauces and side dishes.
Tips
- Make sure to keep the duck fat to use on your roasted potatoes.
- Fresh or dried figs can be eaten with the duck breast which can help to balance out the fatty nature of the duck.
Duck Breast
Ingredients
- 2 duck fillets
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 400℉/200℃/Gas Mark 6.
- Remove the duck breast from the package and score the side with the fat on it in a crisscross pattern. Season with salt and pepper.
- Place the duck breast fillets fat side down on a cold frying pan. Turn on the pan and bring it to a medium heat. As the pan starts to heat, the fat will begin to pull away from the fillets. Cook until the fat turns a golden colour. (Time will depend on the speed of your hob.)
- Once the fat has turned golden, flip the duck breast fillet and fry for another 2-3 minutes.
- Remove from the heat and place the fillets onto a lined baking sheet, place into the oven, and cook the fillets for 10-15 minutes.
- Remove from the oven and let the duck breast fillets rest for 5 minutes before slicing. Make sure that the no pink meat remains, and the juices run clear.
Notes
In this blog post, you learned how to make duck breast fillets.