I love making duck breasts. Easy, quick, delicious. To put simply, there are only three steps to making duck breasts: pan searing, baking and resting.
I think duck meat is the most scrumptious when it’s cooked to pink, juicy and tender；the skin golden and crisp. The abundant duck fat is perfect for sauteing vegetables, especially root vegetables such as potatoes. Duck breast dishes are normally quite pricey at restaurants, why not make it yourselves?
Ingredients (serves 2-3):
- 300g duck breast
- salt pepper to taste
For the Sauce
- 1 tbs oyster sauce
- 50-60 ml water
- 1 tsb cornstarch
- lots of ground pepper
- Pat dry duck breast with paper towel. Score the skin in a crisscross pattern, try not to cut the meat. Slightly season with salt and pepper.
- Place the duck breast skin-side down in a cool pan and turn the heat to medium.
- After about 6 min, flip the duck breast and continue cooking for 3 min or so. Lots of duck fat will be rendered during the process.
- Transfer duck breast to an oven preheated to 170 C (skin side up), bake for 5-8 min (adjust time according to personal preference & thickness of duck breast)
- Rest the duck breast for 5 min before cutting it.
- Make the sauce when resting the duck breast. Combine all the ingredients for the sauce, transfer mixture to a small saucepan, cook until sauce becomes sticky and shiny.
Not Wasting Duck Fat
- Combine minced garlic and parsley, add rendered duck fat and salt to taste. Brush bread with garlic oil, bake until toasted. Voila, carbs of the meal.
- Saute any vegetable you like with little duck fat. Eat your greens.
I think freshly made duck breast already tastes good by itself, so only little sauce is needed. It’s more like a decoration.
Moist, tender, simply scrumptious. Be your own chef at home!