Cooking: Duck Breast

I've been really into duck lately. I enjoy that slight gamey flavor, tender juicy meat (when cooked to medium rare) and crispy skin. It's a nice change from chicken once in awhile and it seems way fancier (you know, if you want to impress someone). Though please keep in mind that it's more expensive.

I usually buy vacuum packed duck breasts from D'Artagnan. I like the quality and it freezes very well. I took the individual duck breast out of the packaging and rinsed it off. Then I patted it dry with paper towels. Everything needs to be very dry, both the meat and skin. This helps create a nice crust when you're searing it.

Then, I scored the skin into a checkered pattern making sure not to cut into the meat. Then I seasoned it generously with salt and pepper.

I heated up a skillet on high until smoking hot. Added oil, then the duck breast skin side down. I lowered the heat to medium so that after the initial sear the fat will then slowly render out. Cook it for about 5-7 minutes depending on how you want it cooked. As noted earlier, I prefer my own medium rare.

Then flip the duck and continue searing the duck breast meat side down. Cook for another 5-7 minutes until browned on the outside and pink inside.

Remove from heat and let rest. Don't toss the oil/fat that's in the pan. Cook potatoes in it or save it for another day in the fridge. Trust me, it's liquid gold.

Once the duck is rested, slice it against the grain and serve. I like to eat it with something tart like cranberries to offset the richness of the meat. I also garnished the meat with a side salad dressed lightly with balsamic vinegar and oil.

Mmm, mmm!! Juicy duck meat. So decadent. So easy! It's a bird that doesn't need to be cooked all the way through so it takes less time to cook. You should definitely try it. If you can sear a steak, you can sear a duck breast.