Pan-Seared Duck Breast
Have you ever seen a raw duck breast? It’s such a curious thing. Imagine a dark sliver of meat topped with a thick blanket of fat, sometimes thicker than the breast meat itself. As you sear the breast, the fat gently renders away to a thin crispy crust, leaving a pool of “liquid gold” duck fat to save and reuse. Magically, as the fat renders, the breast plumps up to a succulent red meat sensation… Possibly even better than a good beef fillet. People often steer clear of duck meat because they don’t know how to cook duck breasts, and don’t want to mess with roasting a whole duck. What a travesty! Duck breasts are ridiculously easy to prepare and offer a luxurious fatty flavor that will have your dinner guests Oooooing and Ahhhhing. That makes it a brilliant dish to serve over the holidays. Quick low maintenance cooking, BIG impact.
Amazing Poultry Fat Ideas
As for the rendered duck fat, DON’T THROW IT AWAY. Duck fat is highly regarded as a superior fat for cooking. It provides intense flavor, has a high smoking point, and is considered one of the healthiest animal fats. Some say it’s as healthy as olive oil. Once you’ve finished rendering the duck breast, be sure to carefully pour the cooled fat into a glass container and store it in the fridge. Use it to make perfectly crispy and decadent French Fries and Shoestring Fries! Last winter I seared duck breasts for a party, but was in a bit of a hurry. I removed the breasts from the pan and grabbed a bowl for the duck fat. Without thinking, I poured the hot fat into a plastic container. Immediately the boiling hot duck fat melted through the container and ran over my countertop and down the cabinets! Standing there in a stupor, tears welled in my eyes. NOT over the mess I had to clean up but, over the loss of the precious duck fat. Yes, it’s that good. Also, use it to roast brussels sprouts or root vegetables… Or as the fat (instead of butter) to make the ultimate grilled cheese!
What Ingredients You Will Need
Magret Duck Breasts – about 12-16 ounces each Shallots – peeled and diced Blackberry Jam All-Purpose Flour Bourbon – or balsamic vinegar Beef Stock Pinch of Crushed Red Pepper Fresh Thyme Leaves Salt and Pepper
How to Cook Duck Breast
Get the Complete (Printable) Pan-Seared Duck Breast Recipe Below. Enjoy!
What To Serve With Duck?
Seared duck breast is RICH and needs to be paired with strong flavors. This duck breast recipe includes a savory-sweet blackberry pan sauce with bourbon and shallots. I added a side of Best Mashed Potatoes or Mashed Sweet Potatoes to complement the flavors. Mmmmmm. Other good side dishes can include Gilled Vegetables, Couscous Salad (with Pickled Vegetables), Orzo Pasta Salad, Roasted Lemon Asparagus or Crispy Fried Brussel Sprouts.
How Long Does Leftover Duck Breast Last?
In the unlikely occasion that you have leftover duck meat, you can store this recipe in the refrigerator in an airtight container after it has cooled to room temperature for up to 2 days.
What To Do With Leftover Duck Breast?
You can reheat it and serve the slices with blackberry sauce. Or you can omit the sauce and serve the sliced breast on:
Tacos with a tangy slaw Crusty bread for a gourmet sandwich with grilled onions and spicy mustard Or add it to a charcuterie board along with olives, French cheeses, and pickled vegetables.
How To Reheat Cooked Duck?
When you are ready to reheat this recipe, let it sit on the counter for about 10 minutes to warm up to room temperature. Then place the meat in a pan on medium-low heat until the outside is golden brown and the internal temperature reaches 137 degrees F. Depending on the size of the breast left, will depend on the cooking time to reheat.
More Dinner Party Recipes:
Seared Scallops with Wilted Greens Standing Rib Roast Instant Pot Mushroom Risotto Steak Diane Brined Rack of Pork ~ Tidy Mom Slow Cooker Garlic Chicken ~ Recipe Girl
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