Cooking Education

[derekct]

I attempted my first cooking of Duck Breast, and to put simply I learned a lot. I thought pan-frying it would be faster, however it only cooked it so far, still bloody in parts. Had to put it in the oven for over half-an-hour, but once it was cooked it was good. This taught me that I had to learn a lot more about cooking duck, and treat it with

Comments

[karohemd]

Getting a duck breast done just by frying it in a pan is almost impossible because you'll overcook parts of it.

Best method for cooking duck breast:
- Score the skin in a criss-cross pattern
- put it in a cold, dry pan (no fat or oil), skin side down and turn it up to a medium heat. This allows the fat under the skin to render.
- When most of that fat is rendered, pour it into a jar and return the pan to a high heat.
- Fry until the skin is crispy then turn it over and fry for another couple of minutes.
- Then put the pan in a low (120°C) oven for about 20 minutes (more or less depending on thickness) and you should get an evenly cooked piece of meat.
- Don't forget to let it rest for a few minutes after you take it out of the oven

Still, well done for trying and your willingness to learn. I'm impressed. :D