Pan Fried Duck Breast – Easy French Recipe | Greedy Gourmet

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When cooked right, pan fried duck front is out of this world !
It ’ s a identical short cook process – not much more than 10 minutes. still, there are a few tricks that you can use to ensure you get that celestial marriage of crisp peel and offer kernel .

Want to know how to cook a duck summit to paragon ? here ’ mho how…

Products you need for this recipe

Before we go any far, let ’ s take a look at some of the essential pieces of kit you ’ re going to need for this duck breast recipe :

Reading: Pan Fried Duck Breast – Easy French Recipe | Greedy Gourmet

Cast iron frying pan – a quality non-stick frying pan is a great piece of kit to have in the kitchen and is an essential item for this duck breast recipe
Sharp knife – you’ll need a good sharp chef’s knife in order to score the skin of the duck breast
Spatula – you’ll need your trusty spatula to press down on and turn the duck. Go for a well-made silicone spatula for flexibility and sturdiness
Kitchen towel – you’ll need to pat your duck breasts dry before placing them in the pan
Sea salt – when it comes to sea salt for this recipe, don’t skimp on quality. Sea salt is one of the few ingredients, so it’s worth getting it right!

Pan fried duck breast recipe

many people are scared away from cooking and eating hedge. They ’ re either put off by the fatness content or worried about the taste being besides much .
What they don ’ triiodothyronine know, however, is that there is a means to cook duck that makes it irresistible. While you won ’ thymine want it every day, cook a duck summit properly and it will make the most delectable cover .
If there ’ s one thing we all deserve from time to time, it ’ s a delectable treat !

How to cook a duck breast

Before you cook it, you need to score the skin side of the dip with a sharp knife. This lets the hedge fat render away when you cook it, leaving you with crisp, gold brown university skin .
Another key part of the cooking is to season the duck breasts with a good total of salt. then pat them dry and let them stand for 15 minutes. It ’ s constantly best to cook meat close to room temperature than straight out of the electric refrigerator .
The beginning magic trick to cook duck breasts to paragon is to not preheat the pan. Yep, that ’ s correct, don ’ thyroxine preheat the pan .
This credibly goes against everything you ’ ve been told when it comes to cooking. Trust me though, this is the way to cook duck breast so that it melts in your mouth every time .

When you start with a cool pan, you enable as much of the adipose tissue as potential to render out of the duck breast. Just turn it onto a medium high heat and place the duck breasts in the pan straight away .
You ’ ll want to leave your duck front to cook for around 5 minutes, although it depends on the size of the duck. If you ’ re using duck breast from a mallard, pintail, canvasback or domestic duck, your duck breasts are credibly on the larger side. so, aim for a 5 minutes minimum .
You ’ ll know you ’ ve got the correct heat if you can hear a nice firm sizzle. If you need to, use your spatula to lightly press the hedge breast down. This will ensure an tied cook across the whole of the duck breast .
next, flip the dip breast over and cook for about 3-4 minutes more, maximum. Be careful not to overcook the duck. You want it to be attendant and juicy .
When it ’ s cooked, remove the dip front from the pan and let it rest for 5 minutes. This allows all the juices to be soaked up by the kernel, giving you an improbable, melt-in-your-mouth preference and texture .

Why do you need to score the skin?

When cooking a hedge breast, scoring the summit skin gives you a bigger surface sphere of fat. This helps it to render aside, giving you crispier skin .
once you ’ ve rendered the fatty, don ’ thymine throw it away. Duck adipose tissue is an amazing component, particularly when used with roast potatoes. In fact, you can use it to cook up some of the knock potatoes recipes at this end of this article .

How do you know when pan fried duck breasts are cooked?

The easiest way to find out if it is properly cooked is to use the finger test – equitable press your index on the cook kernel. It should be quite fast but springy .
To be more accurate, use a kernel thermometer. Aim for an internal temperature of between 57ºC for medium rare and 74ºC for well-done .

Do you need to let duck breasts rest after cooking them?

absolutely ! It ’ mho important to let all kernel rest after you ’ ve cooked it. This allows it to absorb all the juices and spread them throughout the cut of kernel .
If you cut kernel before it ’ s been properly rested, all the juices will spill out onto the chopping board .

What’s the best sauce to serve with pan fried duck breasts?

Some people will call for a dim-witted jus to serve with duck breasts. Others will opt for a plum sauce .
For me, there ’ s a gain winner when it comes to serving a sauce with duck. Orange sauce is absolutely to die for when served with duck .
Why not try for yourself ? Make this dip breast recipe alongside my easy orange sauce recipe. You won ’ deoxythymidine monophosphate be disappointed !

What other seasoning can you add to duck breasts?

For me, this recipe is all about simplicity. Get yourself a timbre dip summit, add a pinch of salt, cook it well and you ’ ll be in heaven .
sometimes chasteness is bliss .
however, if you want to bring a little more relish to the table, feel loose. Duck loves sweet and sour, equally well as blue season, and there are many ingredients you can add that will bring an extra dimension to the spirit of this dish .
Chinese five-spice powder, cinnamon, fennel and allspice are all spices that will add a in truth concern lean to duck breast. If you ’ re going for that Asian-inspired taste, any of these ingredients would be fantastic. Add a bit of black pepper for well measure .
You could besides add that magic ingredient Worcestershire sauce for an excess stumble of unami .

Is duck healthy?

It is absolutely healthy. Okay, so it is a high gear fat kernel. Hence it ’ s reputation for being unhealthy .
In fact, not only are the fats found in hedge the healthy kind, but it is absolutely jammed with nutrients, vitamins and minerals .
just a 100g serve of duck contains 20 % of your casual respect ( DV ) of vitamin B3, or niacin, which helps to lower cholesterol and keep your nervous organization, digestive arrangement and skin goodly .
It besides contains 13 % of your DV of vitamin B1, or vitamin b1, an essential vitamin for maintaining a healthy anxious system .
This delectable kernel besides contains copper, iron, phosphorus and selenium, all very crucial minerals for maintaining a healthy immune system .
In addition to all this, duck kernel contains goodly essential fats like omega-3 fatty acid and omega-6 fatty acid. omega-3 fatty acid help to regulate rake pressure and maintain a healthy heart, while omega-6 fatty acid helps to lower cholesterol, maintain a healthy kernel and reduce the risk of cancer .

Which wine best goes with duck?

To actually take this dish to another charge, you simply have to serve it with wine. Well-cooked food on its own is delightful. Served with a very well wine – well, now we ’ ra talking blissful .
A ripe, delicate Pinot Noir would be a fantastic wine pairing with duck summit. With a undimmed, balmy character, Pinot Noir makes an excellent match for down-to-earth rich people flavours like duck, particularly when served with an orange sauce ( see my recipe above ) .
You could besides pair it with a heavy-bodied loss such as a Cabernet Sauvignon or a Bordeaux Blend. The affluence and adiposity of the duck and the boldness of big, fruity reds with high tannins goes together very well indeed .
Try these wines with this fantastic Braised Short Ribs recipe excessively .

Side dish recommendations

Confit potatoes – this potato dish is absolutely delicious! It uses simple ingredients to produce wonderfully soft potatoes that are packed full of flavour. These supremely tasty confit potatoes make for a golden combo with duck breast
Rosemary potatoes – another delicious potato dish, this one is a stone cold classic. A little salt and black pepper, some olive oil and of course, the star ingredient rosemary. Cooked on a high heat in the oven, these are crispy on the outside and fluffy on the inside
Baked sweet potato fries – if you’ve never had sweet potato fries, you’ve got to give them a go! What better way to try them for the first time than on the side of duck breast?
Carrot and parsnip mash – a healthy mash that still brings heaps of flavour, carrot and parsnip mash is delicious. Make sure you try this recipe – it’s the perfect side for a hearty dish
Parmentier potatoes – another classic potato recipe, this one is a traditional French side dish that pair wells with rich meats
Celery root puree – an incredibly underrated vegetable, celery root or celeriac is fantastic when pureed. Its light fluffy texture and mild peppery taste make it ideal when served along with rich, high-fat meats like duck
Roasted sweet potato mash – another healthy mash, roasted sweet potato perfectly complements the rich flavour of duck
Blanched Kale – A simple, healthy side dish that can be prepared in minutes and works very well with duck breast.

More delicious poultry recipes

Duck liver parfait – a classic French starter, homemade duck liver parfait is rich and intense. It’s perfect for spreading on toast or crackers and enjoying with a crisp white wine
Chicken chasseur – otherwise known as hunter’s chicken, this recipe is a winter warmer if there ever was one. Rich and incredibly satisfying, you’ll be hard-pressed to find a more satisfying Sunday lunch during the cold winter months
Thai turkey meatballs – forget about traditional turkey meatballs – you’ve got to try these babies! Tasty, fresh, healthy and nice and simple to make, the whole family will like these Thai turkey meatballs
Ostrich fillet with creamy blueberry sauce – if you fancy trying something a little different, here’s one for you. While ostrich is a South African favourite, it’s quite a rarity in many parts of the world, including the UK. Break a habit and try something new!
Marmite chicken – lots of people complain that chicken is boring and tasteless. Well, they don’t realise that the secret is in the sauce, the seasoning or the marinade. When it comes to secret seasoning ingredients, they don’t get any better than that old English favourite… Marmite!
Whole smoked turkey – the best whole turkey you’ll ever sample, this recipe is what you need if you’re getting bored of cooking the same old thing. It produces unbelievable melt-in-your-mouth meat every time and proves that smoking meat is the way to get an unbeatable taste and texture
Chicken with rhubarb sauce – another highly underrated ingredient, rhubarb works really well when paired with meat. As a sauce in this recipe, it really brings out the flavour of the chicken to create a mouth-watering dish that you can’t afford to miss

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