Cooking Duck Breast To Perfection

Perfect for date night, as a takeaway/fakeaway idea or even as an option for Sunday lunch, well-cooked duck is a meat for all occasions. Cooking duck breast perfectly can seem intimidating, if you're unfamiliar with it, but with our few essential techniques, you’ll achieve beautifully seared skin and tender, juicy meat every time. Duck breast is rich, and flavourful, and lends itself to various pairings, from tangy sauces to roasted vegetables.

Step-by-Step Guide to Cooking Duck Breast

1. Choosing and Preparing the Duck Breast

• Quality: Look for fresh, high-quality duck breast, ideally with the skin on and a layer of fat beneath it. Free-range or organic duck often yields better flavour.
• Trimming: Remove any silver skin or excess fat around the edges, as this can affect how evenly it cooks.
• Scoring the Skin: Use a sharp knife to make shallow, criss-cross scores across the skin. This technique allows the fat to render out and helps the skin become crispy without burning. Be careful not to cut into the meat, as this could make the meat dry.

2. Seasoning the Duck Breast

• Generously season both sides of the duck breast with salt and pepper. Adding a touch of ground spices like allspice or Chinese five-spice can enhance its natural flavours, though this is optional.

3. Searing the Duck Breast

• Cold Pan Start: Place the duck breast skin-side down in a cold, dry pan. Starting in a cold pan helps the fat render slowly and evenly, leading to crispier skin.
• Cooking: Turn the heat to medium and let the duck sear for about 6-8 minutes. As the fat renders out, you can tilt the pan and spoon it away to prevent the duck from sitting in excess fat.
• Flip and Finish: Once the skin is golden brown and crispy, flip the duck breast and cook on the meat side for about 3-4 minutes for medium-rare, adjusting time as desired. Duck is best served medium-rare to maintain its juiciness.

4. Resting the Duck

• Once cooked to your liking, remove the duck from the pan and let it rest for about 5-10 minutes on a cutting board, loosely covered with foil. Resting allows the juices to redistribute throughout the meat, ensuring every bite is tender and flavourful.

5. Serving Suggestions

• Slicing: Slice the duck breast thinly against the grain for maximum tenderness.
• Sauce Pairings: Duck breast pairs beautifully with sauces that have a hint of sweetness or acidity to balance its richness. Try serving with a berry sauce (such as blackberry or cherry), a citrus glaze, or even a balsamic reduction.
• Drink Pairings: fruitier reds like Pinot Noir and Beaujolais are a safe option to cut through the richness and match with sauces. For a non-alcoholic choice, our Sir Christopher Berry Kombucha pairs perfectly, packed full of berries and an acidity to cut through the fat. 

With these techniques, you’ll master the art of cooking duck breast in no time!