Beginners Tips: How to Sear a Duck Breast Perfectly
Fabulous Pan Seared Duck Breast Have you ever heard the old saying about ducks? You know, it?s the one that starts out with the words ?If it walks like a duck.? Well, it?s partially based on the assumption that...
Have you ever heard the old saying about ducks? You know, it?s the one that starts out with the words ?If it walks like a duck.? Well, it?s partially based on the assumption that all ducks are created equal. Although that theory may work in the literary world, it doesn?t work in the culinary one. In our experience, this becomes especially clear when learning how to sear a duck breast. With that in mind, we wanted to share our tips for selecting and searing a skin-on duck breast:
When selecting a skin-on duck breast for pan searing, we?d suggest taking into account its freshness and fat to meat ratio. In general, the fresher the duck breast, the better your final dish will taste. As far as the ratio goes, you?ll want to select a duck breast with just enough fat to make the skin crispy and the meat juicy. Otherwise, you?ll end up with an overly dry, pan seared duck breast or one with soggy skin. Trust us, neither version of the dish is very appetizing.
Once you?ve selected a skin-on duck breast for pan searing, you?ll need to gather the following items.
- 1 packet of Adobo, with pepper included
- 1 pair of metal cooking tongs
- 1 stainless steel sauté pan
- 1 Chef?s knife, sharpened
- 1 bottle of Vegetable oil
- 1 Meat thermometer
- Pinch of table salt
- 1 Cutting board
Start by setting the skin-on duck breast onto your cutting board and letting it reach room temperature. Next, examine the breast to see where the fatty skin ends and the meat begins. Continue the task at hand by taking out your chef?s knife. You?ll want to make a series of shallow cuts into the skin only. The cuts should ideally resemble a checkerboard pattern. Their sole purpose is to allow some of the excess fat to escape during the cooking process. If some of the fat doesn?t escape, the skin won?t crisp up properly. When you are finished slicing, season the duck breast with the Adobo and set it aside.
Proceed by taking out your stainless steel sauté pan and the vegetable oil. Pour several tablespoons of vegetable oil into the sauté pan before placing it over a medium flame. Allow the sauté pan to heat for about a minute. Then place the meat, skin side down, into the hot pan. Let the duck breast remain in that position for about 2 minutes.
Afterward, use your metal cooking tongs to flip the duck breast over and sprinkle it with a pinch of table salt. Permit the breast to continue cooking until it reaches the internal temperature that you are hoping for. In most cases, an internal temperature of 125 degrees Fahrenheit tends to best. Once it reaches that desired temperature, remove the duck breast from the sauté pan. Then place it onto a clean cutting board and let it rest until you are ready to serve it. Bon Appétit!