How to cook crispy skin duck breast
User Reviews
5.0
3 reviews
Excellent
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Prep Time
2 mins
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Cook Time
2 mins
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Servings
1 duck breast
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Course
Main Course
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Cuisine
American
How to cook crispy skin duck breast
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Recipe video above. The trick to cooking duck breast is to start the skin in a cold pan with no oil, then cook it on low heat to let the fat render (melt) which allows the skin to go crispy. Then finish it off in the oven - best way to ensure the flesh is perfectly cooked from edge to edge, for tender, rich, perfect duck slices!As for doneness inside - treat duck like steak rather than chicken breast: it is more tender and juicy if it is medium rare rather than well done (whereas chicken is chewy if still pink!). Though I personally think duck is still enjoyable if well done (eg Chinese BBQ duck is well done and it's not dry!).You can use this recipe for as many duck breasts as can fit in a pan without crowding it.
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Ingredients
Crispy skin duck:
- 1 duck breast , boneless, skin on (Note 1)
- 1/8 tsp cooking salt / kosher salt
- Pinch white pepper (sub finely ground black pepper)
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Instructions
- Preheat the oven to 180°C/350°F (160°C fan-forced).
- Score - Sprinkle half the salt and pepper on the flesh of the duck. Turn. Use a sharp knife to make 5 or 6 diagonal scores on the skin of the breast. Don't pierce the flesh and don't cut all the way to the edge of the skin (Note 2). Pat the skin dry with paper towels, sprinkle with remaining salt and pepper.
- Cold pan, no oil - Don't turn the stove on yet. Use an oven-proof pan (any type). Place the duck skin side down in the cold pan, no oil required. Place another pan on top to lightly weigh the duck down (keeps skin flat). (Note 3)
- Cook 10 minutes - Turn the stove onto medium low. Cook for 10 minutes or until the skin is golden and crispy. Fat will melt out of the duck skin and it will cook in its own fat. (Note 4)
- Oven 8 minutes - Once the skin is crispy, turn and cook the flesh side for 1 minute. Then transfer the pan to the oven for 6 minutes for medium rare (internal temperature 54°C/130°F, restaurant default) or 8 minutes for medium (60°C/140°F, my preferred).
- Rest - Transfer to a rack or plate and rest for 5 minutes before serving. Serve whole or slice!
Notes
- Duck breast - Fairly readily available at large grocery stores these days, plus butchers.
- Tips - Slashing skin lets fat render out for better crispy skin. Avoid cutting the flesh - if you do, juice will come out and the skin won't be fully crisp. Don't slash skin all the way to the edge, keep it in one piece (see photos in post). If your duck has a really thick layer of fat (some American breeds do), score diagonally - extra slashes = more fat comes out.
- Weighing down - keeps the skin flat against the base of the pan so it doesn't curl or wrinkle which will cause rubbery / white patches. DO NOT use a very heavy cast iron pan, it's too heavy. Use a regular pan.
- Cooking on low heat = more fat renders out = crispier skin + less fat in end dish (too much duck fat can be rubbery and too fatty). So don't rush this step!
- Duck doneness - Think of duck like steak: the rarer it is, the more tender and juicy the meat! It is not like chicken which is rubbery and chewy at anything less than just-fully-cooked.
- Leftovers will keep for 3 to 4 days in the fridge.
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