jerseyjay14
Senior Cook
I have made dozens of attempts at cooking duck breast.... with horrific results. I've read through the techiniques from the CIA's professional chef, watched countless videos, and searched several web recipies. yet cant seem to get it right.
looking for a medium rare duck breast with that crispy skin.
popular opinion is to put a cold, scored, seasoned duck breast skin side down in a dry pan over medium-low heat. after 3-5 minutes, it should render and crisp up, flip, 30 seconds, then in a 200 degree oven skin side down for 4=6 minutes.
simple enough right?
i get perfectly medium rare duck with rubber skin every time. not sure what im doing wrong.
ive tried to be more patient. with my stove on a tad below medium heat, i left the breast untouched skins side down for close to 15 minutes. plenty of fat poured out, browned a bit, but still rubber.
next attempt, same thing, only this time i used a grill press to weigh the breast down. same result. perfect meat, horrible rubbery skin.
im using an eletric stove. ive tried both stainless steel and a non stick pan. neither made a difference. i tried breasts off a whole duck i butchered and also tried the prepackaged duck breasts. no luck either way.
What am i doing wrong? can someone give me an extremely detailed step by step process? i watch some of these videos, and try and follow but just doesnt seem to work
How to Cook the perfect Duck breast - YouTube
Gordon Ramsay - How To Cook Duck - YouTube
How To Pan Roast Duck Breast - YouTube
duck is my favorite... i order it out all the time. ive mastered the sauces i love to have with it, and the side dishes. but without that crispy skin, and the fat rendered, its just not the same.
looking for a medium rare duck breast with that crispy skin.
popular opinion is to put a cold, scored, seasoned duck breast skin side down in a dry pan over medium-low heat. after 3-5 minutes, it should render and crisp up, flip, 30 seconds, then in a 200 degree oven skin side down for 4=6 minutes.
simple enough right?
i get perfectly medium rare duck with rubber skin every time. not sure what im doing wrong.
ive tried to be more patient. with my stove on a tad below medium heat, i left the breast untouched skins side down for close to 15 minutes. plenty of fat poured out, browned a bit, but still rubber.
next attempt, same thing, only this time i used a grill press to weigh the breast down. same result. perfect meat, horrible rubbery skin.
im using an eletric stove. ive tried both stainless steel and a non stick pan. neither made a difference. i tried breasts off a whole duck i butchered and also tried the prepackaged duck breasts. no luck either way.
What am i doing wrong? can someone give me an extremely detailed step by step process? i watch some of these videos, and try and follow but just doesnt seem to work
How to Cook the perfect Duck breast - YouTube
Gordon Ramsay - How To Cook Duck - YouTube
How To Pan Roast Duck Breast - YouTube
duck is my favorite... i order it out all the time. ive mastered the sauces i love to have with it, and the side dishes. but without that crispy skin, and the fat rendered, its just not the same.