Hello! Today I tried to cook a duck breast for the first time! I started with the skin on the pan in a little bit of oil for about 5 mins on a high ish heat, then the meat side for about 8 mins on a medium low ish heat then rested 5 mins. When I cut it open, it looked like this.
Is this ok or too raw? I felt maybe it was a little raw still so I put it back on for a little longer but for next time I’m wondering if this is ok…
I normally eat a steak medium/medium rare, but prefer not as much blood. So as long as it’s safe to eat, if this is ok then I know for next time!
Thank you!
by Basic_Coast_9177
29 Comments
Looks good.
Whether or not it is too raw will depend on preference. It is a little too raw for my tastes. Although, from the plate it looks plenty juicy!
Instant read thermometer is your friend in situations like this. 150 F is medium for duck, still some pink in the centre, but def more cooked than your photos.
Maybe swap to 8 on the skin and 5 on the meat for more crispy and a more balanced doneness but looks good
You can eat it raw. I personally barely cook it and prefer it this way. What’s essential is to render the fat well and crips it
1- don’t score it too deep, or don’t score it at all, if your scoring touches the meat, you’ve ruined it
2-put it skimside down on oow temp, and remove the liquid fat regularly until it is thin and crisp, then crank th eheat ip and sear the other side
Edit: i just read your description: no oil! There’s two tons of fat right there and oil would only add foreign flavour (yes even “flavourless oil has an off flavour” and yes, the high heat explains why there’s still white in the skin. There shouldn’t be chewy white in the skin, either not at all, or the little white left is rendered and melts in your mouth.
I literally have like, 200g of duck fat from just two magrets.
Also, get magrets not filets, huge difference in flavour
Btw, the low heat rendeering works also with picanha, if the fat it too raw, it’s hard and chewy, you wanted either crispy, or to melt in your mouth
It’s dead
You tell us! I prefer it quite rare but I know people who insist the texture is better at about medium
It is definitely not too raw, I actually prefer mine quite a bit rarer than you have here.
It’s fine
You need to do a better job rendering the fat under the skin. The cook on the meat is fine.
I dunno, looks a little daffy to me
I’ve seen a lot of places start their duck in a cold pan no oil fat side down and don’t flip until they get good color for a better render but the rest looks good
If it looks like a duck and tastes like a duck and no longer quacks like a duck then it must be a duck, but you have to let us know how it turned out taste wise.
I think you’ve done a great job. It’s perfectly cooked. I’d get the skin a tad crispier but nonetheless you’ve done a great job
Start it skin side down in a cold pan. This will render more fat as the pan comes up to temp. Then flip to meat side down when it’s about 85% done cooking
The same thing cooked but with thin slices of oranges for juice.
Cut your duck breast from the fat and insert thin slices of orange between each cut part then just let the honey flow (very little).
3 minutes on the fat side and 1 minute on the meat side approximately. (When the duck breast bleeds it’s good for the meat)
With a natural white laugh where you collect the juice it’s a nameless killer.
Bon appetit reddits
What does the duck say?
https://preview.redd.it/9cmxbserc4qf1.jpeg?width=3024&format=pjpg&auto=webp&s=6877b77eca3080ae2beff3187db9f0acb392e802
My duck yesterday
A bit overcooked
Does this hurt the duck?
Sorry I’m only starting 2 months, I just stipulated a way to prepare the duck meat.
I saw no other reason to make noise or disturb. I do not respond to the request or to the other statements on whether I had an experience.
Perfect. Hate rare duck. It has much more flavor like this and less of that raw blubber taste in the mouth.
Duck is best served like revenge.
Cold.
I’d eat it.
That’s pretty close to perfect, I’d say. Nicely done.
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Depends on how you like it. For me, this is as well done as I’d tolerate it, I prefer it rare. What you do need to work on is rendering your fat down, making sure you score it, and cooking it fat side down for about 75% of the entire cook time.
Id call it perfect
Looks great.
Is the skin crunchy?