Tuesday, 14 October 2008
Recipe - Crispy Duck Breast
To duck or not to duck is not really a question. Duck, cooked correctly, is a very nice dish. It could be simple duck breast like this or some out of this world French version that takes hours, if not days, to prepare and cook.
I still haven't cooked a whole duck, but that day is coming. In the meantime you'll have to do with my way of cooking duck breasts.
I served this with some pan fried potatoes and lardons, creamy leek and some balsamic glaze. Some days, when I can be bothered, I use the pan juices to make something like a cherry and red wine reduction to go with the breasts. You can freestyle your way of serving duck breasts quite a lot. Serve it with potato mash, noodles or why not in a soup?
Ingredients (serves 1)
1 duck breast, skin on
Chinese five spice
Heat the oven to 200c.
Score the skin of the duck breasts in a criss-cross pattern with a sharp knife. Season with the Chinese five spice, salt and pepper. Rub the spices into the skin and make sure to get some into the scores.
Heat up a ovenproof frying pan (or a roasting tray) on a low-medium heat. Pop in the duck breast, skin side down, and let it slowly fry for 10 - 12 minutes. Make sure to be patient and don't rush things at this stage, this is where you lay the ground for the crispy skin.
When the time is up, pour off the excess fat from the pan. Turn the breast skin side up and put the pan into the oven for about 6 - 8 minutes. Leave it longer for a more cooked result or if the breasts are of the thicker variety.
Take the pan out of the oven and let the breast rest for about 5 minutes. This is very important when you cook duck breasts since they leak quite a lot of fluid after coming out of the oven and most people don't like the look of that. Even worse, it destroys the look of your plating efforts! ;)
Serve with your choice of accompaniments.