Crispy Skinned Duck Breast…and Eggs

18 May
Crispy Skinned Duck Breast...and Eggs

Crispy Skinned Duck Breast…and Eggs

I was talking to a friend recently & somehow we got on the topic of duck & more specifically how crazy good a perfectly pan seared rare-medium rare Crispy Skinned Duck Breast is. As the conversation progressed I made a comment about the awesome side benefit of the liquid gold or rendered duck fat is. (My Crispy Duck Fat Potatoes came to mind immediately.) I think I lost him there because he kind of just got this look like huh, no idea what you`re talking about? I proceeded to ask if he`d ever made duck at home. I think the answer that came back was ¨oh hell no¨ or maybe a little stronger. Clearly this was something he considered a ¨restaurant only¨ kind of offering. As I started thinking about it, it occurred to me that only on really rare occasions (like once & they have a personal chef) have I had duck this way at anyone`s home. Maybe people have the misconception this is difficult to execute so,… that was my inspiration for this post.

The fact is if you can pan sear a steak you can totally do this! In fact cooking a duck breast might even be easier. There`s one main difference in the cooking methods. For steak you typically want your pan scorching hot to ensure that nice sear & crust. With a duck breast you want to start with a cold pan & bring it to temperature slowly to render as much fat as possible leaving behind golden Crispy Skinned Duck goodness.
All that being said let`s get started. This simple man`s plan today is Crispy Skinned Duck Breast…and Eggs. Eggs you say? Yep, I know this is usually looked at as a dinner entrée but it`s todays breakfast. Think steak & eggs with a twist but I`m thinking a better twist. The rich super juicy duck was AMAZING with eggs! All yolky & stuff, this was something dreams are made of!! Don`t worry, the cooking method is the same if it`s at 6:00am & the first meal of the day or 7:00pm & dinner time. The eggs are totally up to you, it`s just what I happened to be making this morning. The real focus today is the ¨How To¨ with the duck breast.Duck Breast10
Here`s what you`ll need for your Crispy Skinned Duck…and Eggs:
Serves 4
1 Duck Breast- about 1 lb
S & P
Eggs- 8-12 cooked to your preference
Toast- optional
Fruit- optional
Anything else- optionalDuck Breast1

Duck Breast2A look at both sides of the star.

Duck Breast3

Ok then, let`s get started. Take the breasts out of the fridge about a 1/2 an hour before cooking. You want them to come to about room temperature. With a SHARP knife score the skin in a crosshatch pattern. This is going to help expose & render more of the fat layer  under the skin. Be careful to only cut through the skin & fat. You don`t want to cut the meat itself. Season both sides generously with sea salt & fresh pepper.Duck Breast4Add your duck breast to a dry, cold ovenproof skillet. No grease needed. Again, we`re not looking for that immediate sear you want with a steak. We want to slowly bring up to temperature to render as much fat as possible. Turn your stove to medium high & cook for 6-8 minutes. Preheat your oven to 325 degrees.Duck Breast5Quite a lot of fat will be rendered. Now we don`t want to poach the duck in it`s fat so I like to remove it periodically. Either tilt the pan & use a spoon or hold the duck in place with a pair of tongs & pour off the fat. Whatever you do make sure to save this ¨liquid gold¨! It will keep for quite awhile in the fridge or up to 3 months in the freezer. After a few minutes lift up the edge & take a peek to see if the skin side if nice & golden.Duck Breast6When ready flip the breast & cook another 2-3 minutes. Place in your preheated oven to finish cooking for another 3-5 minutes or until your desired level of doneness.

Duck Breast7Tell me this isn`t beautiful! Now, this next step is super important. Just like a steak you need to let your duck rest before slicing or all that lovely, divine juice will run out all over your cutting board. Please DON`T let that happen!! Remove from the pan, place skin side up, cover & let it rest for 5-7 minutes. Slice thinly & serve.Duck Breast8As I said, this was my breakfast so I had it with eggs.Duck Breast13All I can say is WOW! This is going to be my new go to occasional decadent breakfast. Definitely a treat!Duck Breast14Look at that perfectly crispy golden skin!! Just so crazy good! And the whole process was super simple right!

Crispy Skinned Duck Breast...and Eggs

Crispy Skinned Duck Breast…and Eggs

However you choose, don`t be intimidated by making Crispy Skinned Duck Breast at home! It`s just too easy & too delectable to keep in the ¨restaurant only¨ category!

Crispy Skinned Duck Breast...and Eggs

Crispy Skinned Duck Breast...and Eggs

Crispy Skinned Duck...and Eggs

Ingredients

  • Serves 4
  • 1 Duck Breast- about 1 lb
  • S & P
  • Eggs- 8-12 cooked to your preference
  • Toast- optional
  • Fruit- optional
  • Anything else- optional

Instructions

  1. Take the breasts out of the fridge about a 1/2 an hour before cooking. You want them to come to about room temperature. Pat dry with paper towels. With a SHARP knife score the skin in a crosshatch pattern. This is going to help expose & render more of the fat layer under the skin. Be careful to only cut through the skin & fat. You don`t want to cut the meat itself. Season both sides generously with sea salt & fresh pepper.
  2. Preheat your oven to 325 degrees.
  3. Add your duck breast to a dry, cold ovenproof skillet. No grease needed.
  4. Turn your stove to medium high & cook for 6-8 minutes.
  5. Quite a lot of fat will be rendered. Now we don`t want to poach the duck in it`s fat so I like to remove it periodically. Either tilt the pan & use a spoon or hold the duck in place with a pair of tongs & pour off the fat. Whatever you do make sure to save this ¨liquid gold¨! It will keep for quite awhile in the fridge or up to 3 months in the freezer.
  6. After a few minutes lift up the edge & take a peek to see if the skin side if nice & golden.
  7. When ready flip the breast & cook another 2-3 minutes.
  8. Place in your preheated oven to finish cooking for another 3-5 minutes or until your desired level of doneness.
  9. Now, this next step is super important. Remove from the pan, place skin side up, cover & let it rest for 5-7 minutes.
  10. Slice thinly & serve.
  11. Enjoy!!
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2 thoughts on “Crispy Skinned Duck Breast…and Eggs

  1. I love your twist on steak and eggs. I am a huge lover of duck breast. Never thought of making it for breakfast!!! Brilliant! I have to admit… Duck has always been something I have ordered at a restaurant for special occasions. I have never been brave enough to make it myself. I will have to give it a try

    • Thanks so much Katie! Honestly, this duck & eggs kicked butt compared to ant steak & eggs I`ve had. In terms of cooking the duck it`s so simple. You`re so talented in the kitchen there`s NO reason to be intimidated! And you get all that luscious duck fat. Really no losing on this one.

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