Mix the seasonings in a bowl first, or add them one after another onto the skin of the duck. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. Place the duck breasts skin side up on a rack in a roasting tin in the middle of the pre-heated oven. More Less. This will add extra flavour to your vegetables and will save you from needing to dispose of the fat. Slice along the scores made in the top of each duck breast. After 5 minutes your breasts will be medium-rare. Your email address will not be published. 14mins. The last part of how to cook duck breast is more down to personal choice than rigid rules. Affiliate Disclaimers | Privacy Remove the skillet from the oven (wearing oven-proof gloves to protect your hands, of course), and let the duck breasts rest for about 7 minutes before slicing them. If there are flies around, place a mesh food cover over the meat while it rests. It is worth highlighting, that you will cook your breast skin side down for around 75% of the time. If the duck breast has been in the freezer, make sure that it is fully-thawed before you start preparing it. With the hard work done, take that breast to the table and devour that delicious, perfectly cooked duck and don’t feel obliged to share it, I wouldn’t! Regardless of which duck breast recipe you have found, you will need to do several things to prepare your duck breast. Heat fat of choice in skillet over medium heat. Using a paper towel, dab the breast to get rid of all the moisture. Allow the breast to rest under foil while you make the sauce, then slice them thin and fan the slices on a platter. Sauté shallot over medium heat until opaque. PVC Chicken Feeder. If you have a favourite herb or spice, sprinkle this over the skin as well. Plum sauce, and other duck sauces, can be purchased from a butchery or grocery store. Calculate burning calories for other portions: 100 g 0.5 breast 1 cup … Include your email address to get a message when this question is answered. aerobic dancing. Now Playing. 5. Duck breast done in a cast-iron skillet is more flavorful than chicken, and using my at-home method, it’s a snap to make. Cut through the breast crosswise on a slight diagonal angle. Slice the breast crosswise using a carving knife. If the duck is on the smaller side and you want a medium to well-done breast, then you want to cook the breast at a higher heat but for less than 4 minutes. This allows the fat to be released while the duck cooks. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/f\/f8\/Cook-Duck-Breast-Step-1.jpg\/v4-460px-Cook-Duck-Breast-Step-1.jpg","bigUrl":"\/images\/thumb\/f\/f8\/Cook-Duck-Breast-Step-1.jpg\/aid10212891-v4-728px-Cook-Duck-Breast-Step-1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"