in Germany

duck breast

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Ingredients for 1 servings:

  • 180 g duck breast
  • Vegetable oil, little
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Trim the duck breast, preferably a local product. Trim the fat layer to shape, i.e., remove any overlapping fat and lightly score the fatty membrane (do not cut into the meat), and season with salt and pepper. Fry on the fat layer in a very small amount of vegetable oil until pink. Recommended internal temperature: 50–55°C. Drain the cooked duck breast and let it rest; the meat juices will not run out when portioning.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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