I’ve cooked a piece of meat or two in my day. But this was my first big duck breast. Any tips or tricks yall like?
- cold cast iron, no oil. Salt only.
- medium heat until fat rendered and skin was seared.
- cranked heat to high to sear other side. Didn’t take the temp just went by color.
- 400° for 7 minutes.
- rested for 10 min then peppered for serving.
by pennyrilepj
20 Comments
I don’t think you need any tips
Eat and enjoy are the only steps you left out.
Humble brag much?
By the way that looks you should be giving tips
Yeah you need to pay attention to what I’m about to say.
So, from the minute you get your duck breast, and you’ve pulled it to bring to temp, ready to cook, do this exactly as I say.
You need to..
Do whatever you’ve been doing dude that thing looks spot on the money why are you here go back to cooking perfect duck land and also text me your addy.
My tip would be to have a nice Pinot with it.
I would tip 10%.
Don’t fly so low.
I think you should be giving the tips mate.
Nice sear.
Damn duck meat looks like steak what does it taste like??
Tip? Eat!
Not duck.
No tips as I dont know youre complaints
I’m thinking a sous vide for X @ F°, then do that same style of sear might make it a little more tender? Over night dry brine? Just spitballing.
Otherwise looks amazing!
I’ve only ever had duck in curry and Peking/crispy fried Thai duck. Both ways it was delicious but searing it medium well does not seem ideal. I think all birds need to be cooked well done. Duck especially would be very gamey no?
I’m like serving mine with a sour cherry/port wine sauce. But you can mix that up with a lot of different fruit/wine options, I’ve even made a sauce from cranberries I had left over from Thanksgiving.
This looks perfect!
I like to remove most of the fat then throw some diced onions when I sear the meat side at the end. Remove the meat then deglaze with balsamic vinegar or cognac and finish with a bit of Dijon mustard.
“Hey guys, I just painted this Mona Lisa chick, can any one you give me some tips?”
– Leonardo da Vinci, probably
Looks like you have the cooking down pat, I like to side it with an Asian slaw. Combats the heaviness of the duck and the duck can take as much heat as you like.
Duck, dip, dive and dodge. And first dodge too.
What do you want tips on? Looks fucking mint Mr humble brag