Cooking the perfect duck breast

I'll share two of my favorite ways on how to cook a duck breast

Course Main

Cuisine Christmas

Keyword duck

Diet Paleo

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 139

Author Simone

Take a frying pan and prepare the duck. Cut the duck breast on the fat side in a diamond pattern. Don't cut too deep, you don't want to get into the meat.
Rub the duck breast with herbs, salt and pepper of your choice.
Place the duck breast fat-side down in the cold pan. You don't need any oil or butter in the pan! Let this fry gently (on medium to high heat. Check your temperature and how fast it goes!) for about ten minutes. The duck breast should be nice and golden brown and crispy. The most important thing is that the fat renders out. This will give you a crispy skin and get rid of most of the fatty layer. Turn over to the meat side and cook for a few more minutes.
Remove the duck breast from the pan and let it rest for ten minutes before carving. Never cut right away as all the juices will run out in no time!

Preheat the oven to 200˚C (400˚F). If you use a frying pan that goes in the oven, you can put it in immediately. If you don't have one, put an oven dish in the oven so that it preheats as well.
Slice your duck breast again and rub with salt, pepper and herbs of your choice.
Fry again in a dry cold frying pan on the skin side until golden brown and crispy.
Turn the duck breast over and put it in the oven with the skin side up for about 6-8 minutes. When you take the duck out, it should feel firm but still yield.
Again, let rest for 10 minutes before cutting the duck!