John Myers
To roast duck breasts, first, rinse them under running water and then gently pat dry with paper towels. Now score the skin in a cross pattern with a sharp knife. It is easier if the duck breast is briefly placed in the freezer. In any case, the cuts are important. They open a path for the fat to rise to the surface, which in turn gives the skin a nice crisp when you roast duck breast properly. Just don’t cut into the meat, otherwise, the meat juice will leak out later – and the poultry won’t be as juicy as you would like.
Roast duck breast: how long and with which oil?
Sear the duck breast in the pan or casserole for two to three minutes. You don’t need any oil, as there is more than enough fat in the skin, which is released when heated. Turn them over, reduce the heat and sear the duck breasts on the skin side over medium-high heat for 1 to 2 minutes. Then finish cooking the duck breast in the oven after roasting. To do this, preheat it to 160 degrees Celsius and place the pan with the meat on the lowest shelf. Here it is important to use a pan with a heat-resistant handle. But how long should the duck breast stay in the oven? Around ten to 12 minutes is enough. In between, keep pouring the drippings over them.
Prepare duck breast: finalize and side dishes
When it’s done cooking, wrap the duck breast in aluminum foil, not covering the skin side. This prevents the skin, which is now nice and crispy, from softening again. Let the duck breast rest in a warm place for about five minutes. To serve, cut the finished meat into slices. Duck breast is also great for cooking at low temperatures. Fresh vegetables, for example, go well as an accompaniment to the aromatic meat. Potatoes, spaetzle or dumplings, and red cabbage also taste delicious. Serve our duck breast with sauce with a pumpkin and potato puree. You can also prepare the meat in an Asian way and arrange it on rice or udon noodles with vegetables, for example.
Tip: try our delicious duck breast recipes or our roasted duck breast with orange sauce.
