Perfect Crispy Duck BreastsFrom hypnos 6 years ago
How to make it
- Get a frying pan on and get it good and hot, turn your oven on to 200c. meanwhile, take your duck and with a very sharp knife score the skin with parallel lines as close together as you can. Try not to score all the way down to the meat if possible. Turn the duck and score across the first lines at an angle, again as close together as possible. The reason for the scoring is to open the fat up as much as possible to allow more liquid to render out, leaving you with crispy (unhealthy) loveliness.
- Anyhow, once both breasts are scored, sprinkle with salt and pepper into the skin and rub with cooking oil. Place skin side down into your hot pan and reduce the heat. Be patient here, browning the fat too quickly will only allow the surface to go crispy, leaving the bottom three quarters still as soggy skin. 15 mins on a low heat should do it, but keep an eye on it. When you can see the sides change from raw to cooked colour past the half way part and the skin looks like it's as crispy as you can get it, turn it over and fry for a minute to give that side some colour, then transfer to a baking tray and stick it in the oven for 5 mins.
- If you like your duck really rare, maybe 3mins in the oven. if you don't want to see any blood, 7 or 8 mins. Remove baking tray from oven and put to one side of a couple of minutes for the duck to rest. After that serve whatever else you might be having and enjoy your meal.
The Cookhypnos Lincoln, UK
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