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I just pan seared some duck breast...
Posted on 12/19/11 at 9:55 pm
Posted on 12/19/11 at 9:55 pm
And it was more tender, juicy, and delicious than the NY-strip I had at Delmonico two weeks ago. 
4
Posted on 12/19/11 at 10:03 pm to GrizzlePickle
Duck (magret du canard) breast is a thing to be feared by mere mortals taste buds.
This post was edited on 12/19/11 at 10:13 pm
Posted on 12/19/11 at 10:39 pm to GrizzlePickle
how do you get it to be tender? good flavor I can get but it is always seems tough to me. (in the oven or smoked whole) I have breasts in the freezer but no idea how to prepare them.
Posted on 12/19/11 at 10:47 pm to madamsquirrel
They need to be room temp plus a bit to say. If you have one a grill pan(the kind that will leave marks) get it hot, and do the skin side down first, when flipped turn down the heat.
Posted on 12/19/11 at 11:47 pm to madamsquirrel
Like CITWTT said, let them get to room temp to start off. However, I use a cast iron skillet. What I do is I first separate the breast from the bone, then I baste them with a little olive oil and season them on both sides. Next, in my pre-heated skillet (medium-high heat) I melt a good bit of butter and then lay the breast skin side down into the skillet. Make sure the vent hood is on and you've opened the windows. I sear both sides for about 2-3 minutes on each side (more if they are huge, and only flipping once) while continuously spooning the melted butter over them. I then let them rest for about 5-10 minutes, slice, and serve.
Notes: Depending on your own preferences on doneness, you may want to finish them in the oven. I also have friends that swear by soaking them in a brine, but I'm too lazy of a cook for that. Also, I prefer to incline one edge of the skillet a little while they cook so that they're not cooking in a giant puddle of better, but rather the butter is spooned over them.
Notes: Depending on your own preferences on doneness, you may want to finish them in the oven. I also have friends that swear by soaking them in a brine, but I'm too lazy of a cook for that. Also, I prefer to incline one edge of the skillet a little while they cook so that they're not cooking in a giant puddle of better, but rather the butter is spooned over them.
Posted on 12/20/11 at 5:09 am to GrizzlePickle
I had lunch at Mansur's last week and had the duck breast medallion salad. They were cooked rare and were melt-in-your-mouth good. I like duck but have never tried it at home because it only seems to be available frozen. Is there any place in BR that sells it fresh?
Posted on 12/20/11 at 6:35 am to madamsquirrel
What kind of duck? Is it wild? If so, there's your problem.
Posted on 12/20/11 at 7:41 am to Layabout
Fresh duck is availible at Whole Foods(it ain't cheap), and it is good. I wish I lived in Quebec though, cold hell yeah, but they raise some damned good duck. Look at Anthony Bourdains Foie Gras episode, you will die from the flavors that your tongue cannot taste.
Posted on 12/20/11 at 7:41 am to coolpapaboze
I do duck breast often. 15-20 minutes skin side down, another 5 minutes on the un-skinned side. While resting, reduce some balsamic vinegar and blackberry jam and finish the sauce with a pat of butter.
I get the frozen maple leaf brand duck breasts. no complaints.
I get the frozen maple leaf brand duck breasts. no complaints.
Posted on 12/20/11 at 8:25 am to GrizzlePickle
I just got 20 breast this morning and looking for something to do with them.
Posted on 12/20/11 at 8:31 am to TigerWise
A friend told me he was taking his breasted ducks to a local chinese restaurant (in Houma it is Gourmet House in Summerfield) and they prepare the duck 3 ways. He says it's awesome and better than other home preparations. Next hunt that's where I am going.
Posted on 12/20/11 at 8:37 am to Debaser
It's worth noting that the duck (I think) CITWIT is talking about aren't wild ducks. Moulard or Muscovy breast is very different in size, fat content, skin thickness, etc, from mallards, woodies, et al, and trying to cook them the same way will yield vastly different results.
Posted on 12/20/11 at 9:56 am to coolpapaboze
quote:
It's worth noting that the duck (I think) CITWIT is talking about aren't wild ducks.
I'm getting that impression too... What I cooked last night were some Spoonies that I needed to get rid of. Might actually roast a few Mallards tonight... That, or cook up a hog backstrap.
Posted on 12/20/11 at 10:22 am to GrizzlePickle
We cook duck breast(wild)as Duck Poppers. Onion, jalapeno, 1/3 of a breast wrapped in bacon, grill or bake until bacon is crisp. The seasoning is a little EVO & Tony's. I usually do 3 or 4 dozen at a time. 
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