Duck Breast

awec

Hi guys,

We got two duck breasts today in Aldi and I've never actually cooked it before.

Any recommendations on what to do / how to cook? they look fairly good quality so I don't think we need to do to much.

Anything that's particularly nice to go with it - stuff that would be in the house as opposed to having to go to some asian food place to pick up.

thanks!

Minder

Score the skin and place the breast in a cold pan skin side down with no oil. Turn the heat to medium and the fat will slowly render out of the skin. Once crisp and golden, flip, season and finish in an oven. Times will depend on how you like it. Pink or well done? Pink is best, but to each their own.

awec

Pink yea. How long in the oven then?

Mrs Fox

awec wrote: »

Pink yea. How long in the oven then?

15 min for pink. Rest for min 5 min.

duploelabs

the cold pan/render trick is the key to duck breast. 15 minutes sounds very long for the oven for pink, I'd only go for 9 or 10 @ 195 after rendering. Thing is if it's too pink, then just lash it back in for a bit, if you've left it in too long then you're goosed (if you forgive the pun)

carolinespring

Remove the skin, slice the lean meat and make a duck stir fry.

Mrs Fox

duploelabs wrote: »

15 minutes sounds very long for the oven for pink

Not at 180℃
But I'd also agree with your suggestion reduced time higher temp

duploelabs

carolinespring wrote: »

Remove the skin, slice the lean meat and make a duck stir fry.

and get rid of a huge source of flavour and moisture????

duploelabs

Mrs Fox wrote: »

Not at 180℃
But I'd also agree with your suggestion reduced time higher temp

depends on how long you render for, a problem always cured with a digital meat thermometer, surprised not more people have one as then every piece of meat would be perfectly cooked

Mellor

carolinespring wrote: »

Remove the skin, slice the lean meat and make a duck stir fry.

Oven you oven roast the skin for Duck crackling to serve on top of the stir fry, otherwise its a pretty big waste.

duploelabs wrote: »

depends on how long you render for, a problem always cured with a digital meat thermometer, surprised not more people have one as then every piece of meat would be perfectly cooked

Exactly, 10-15 mins in the oven would be way over for me, even at 180.
Simply because I like to render the breast slower for longer.

Mellor

Forgot to add, one of my favourite dishes is thai red curry with duck breast, pineapple and lychee.

Pan render/oven cook the breast as above, cook the curry separately omitting palm sugar for the fruit. Serve the duck sliced on top of the curry, to keep the skin crisp.

the beer revolu

Aldi are selling 2 Silver Hill duck breasts for €4 at the moment. Amazing value.

Mrs Fox

Mrs Fox wrote: »

15 min for pink. Rest for min 5 min.

I stand corrected!
10 min for pink is perfect.
15 is for when I cook for kids.
I just realised this after having 3 duck courses in the last 2 weeks.
Sorry for midleading OP!

duploelabs

Mrs Fox wrote: »

I stand corrected!
10 min for pink is perfect.
15 is for when I cook for kids.
I just realised this after having 3 duck courses in the last 2 weeks.
Sorry for midleading OP!

Just out of interest, why do you change the cooking temp for the kids?

Mrs Fox

duploelabs wrote: »

Just out of interest, why do you change the cooking temp for the kids?

They're 3 & 2, only medium to well for them till they're a bit older.

duploelabs

Mrs Fox wrote: »

They're 3 & 2, only medium to well for them till they're a bit older.

But why? My three year old can get enough of rare steak and there's no danger at all to her at that temp

Mrs Fox

duploelabs wrote: »

But why? My three year old can get enough of rare steak and there's no danger at all to her at that temp

I'm not going to lead this into health & safety & danger & all, let's just say it's my personal choice at the end of it.
I'll be more than happy to serve them pink duck or sashimi when they're five.