Just stick to these three steps.
With a gently gamey flavor and gorgeous contrast between juicy lean meat and caramelized crisp skin, duck breasts make an elegant focal point of any home-cooked meal, whether casual or celebratory. Plus, the active cooking time is no more than 30 minutes
This process is perfect for everyday hosting because most of it can be done well before mealtime. And, as an added bonus, it consistently makes my apartment smell like a fancy French restaurant.I always start by patting raw duck breasts dry before showering their skin and flesh with kosher salt. This salt cure penetrates the meat, creating a natural brine that boosts flavor, tenderness, and ease of cooking.
Pro tip: Rest a heavy pot full of water on top of the meat to ensure that the skin remains evenly pressed against the pan.when I start cooking—like other poultry, duck dries out easily if even slightly overcooked. After a few minutes over medium-low heat, I expect to hear a gentle, appetizing sizzle and to see duck fat slowly start to fill the pan. Periodically, I might drain off the fat, but whatever you do,.
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