Perfect duck will have golden rendered crispy skin while the meat stays pink and juicy. Here’s how you do it.
Cooking duck to perfection actually isn’t difficult, but having the right tools can definitely help. First the duck itself – I love the Rohan duck breasts from D’Artagnan foods. They are exceptionally well priced and readily available, or you can order from them directly online. Secondly, you will need the right pan to really nail the crispy skin, and a non-stick pan will not cut it. I swear by my Butterpat cast iron skillet, or these five layer super stainless clad pans from Madein.
The real trick here is to score the skin prior to cooking, which will let the fat render a little faster. Then, it’s as simple as starting to cook that duck skin down – and probably for much longer than you’d think! Consider the skin and fat a protective barrier. It’ll buy you lots of time to perfect the golden crispy skin before the meat starts to overcook. So this cooking method is going to be 85/15 – cooked on one side for most of the time before it gets flipped.
Recipe note: rohan breasts are on the small side, which is why my cooking time is 15 then 5 minutes. You may need to cook slightly longer for bigger duck breasts, but make sure the extra cook time is while it’s skin side down, such as 20 then 5 minutes. It also helps to have a quality meat thermometer to monitor the internal temperature.Print