Duck Steak

Preparation Time: 15 min  |   Cook Time: 20 min  |  Total Time: 35 min

 

INGREDIENTS:

• Duck breasts (~0.5lbs each)

• Salt and pepper to taste

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DIRECTIONS:

1. Score fat on duck breasts in a diamond pattern, being careful not to cut the breast meat. Add salt and pepper to both sides and allow to come to room temperature for about 15 minutes.

2. Using an unheated heavy-bottomed skillet, place duck breasts skin-side down.

3. Turn skillet on low and heat slowly, allowing fat to render for approximately 10 minutes.

4. Turn heat up to medium/medium-high and cook as long as needed until skin is crispy.

5. Flip breasts and a) continue cooking until meat reaches an internal temperature of 165oF, or for approximately 5 more minutes depending on stove top, or b) place in a preheated 350 oF oven for 8-10 minutes.

6. Rest duck 10 minutes prior to slicing and serving. Slice into ½ inch slices.

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NOTES:

Duck is not a white meat, and juices will appear red, even when fully cooked. A food thermometer is ideal for determining proper temperature. Culinary standard for duck breast is medium-rare to medium, though the USDA encourages cooking to 165F.