Many people believe that cooking duck meat is harder, given that it usually has thick skin and high fat content. While the prepping process is certainly different than of chicken, duck meat is all about patience. If you want to get the flavors from the fat and skin, you need to just slow down the cooking, to render as much as fat as possible. Here are some tips for cooking duck breasts, in particular, like a pro.
- Check for more recipes. Many duck meat suppliers, such as com, have an amazing collection of recipes. Pan-seared duck breast is always a classic, but cooking the meat in other ways can be fun.
- Always cook skin-side first. If you are cooking the breasts on a pan, make sure to place the skin-side down first. This helps in slow cooking and rendering the fat, and depending on the quality of the meat, the skin will crisp and fat will melt in about 15 to 20 minutes.
- Reduce the use of cooking fat. Duck breasts will release a considerable amount of fat as it gets cooked, which you can collect to sear potatoes later. As such, do not use a lot of oil while searing the meat. Olive oil is a great choice, but you can try butter too.
- Always use a cast iron pan. Cast iron pans can go up to a high temperature, and you can get the breast skin to that ultimate crisp. Don’t be tempted to use a regular nonstick pan, which doesn’t create the same effect.
- Cook your duck breasts at room temperature. You can season the meat and keep it inside the fridge for an hour or more, but before you cook, make sure that it is at room temperature for even cooking.
- Don’t rush the process. Cooking duck breasts takes more time, so don’t rush the process. Don’t be tempted to keep the flame high because the meat will not cook from inside and only the surface fat will melt.
- Use limited seasoning. Yes, you read that right. Duck has its own flavors, so make sure to simplify the flavorings, which can be limited to salt, pepper and some garlic powder. You can add a few fresh herbs later.
Do not cut duck breasts into thin slices after cooking, because you want the juices to flow in every bite. Check online now for the best recipes.