Duck breast is such a yummy nourishing meat perfect for a cold and rainy day 😊
We enjoyed succulent and juicy duck breasts from US Wellness Meats last night that really hit the bliss point 🤤
While it’s considered fowl/poultry, I would say that it tastes more like a mixture of beef and Turkey leg, which I really enjoyed!
Check out my guide for poultry here!
I have to admit that I was a bit intimidated, because I read that duck needs to be served rare to medium rare (maximum) in order to taste good, so I was scared I would get the timing wrong, and I did overcook it a little bit, but it was tasty nonetheless 🤩
It’s made very quickly, I would say between 7-10 minutes cooking time depending on the thickness. Since duck breast is very fatty, you will not require extra cooking fat, but if you feel like you want to use some, I would go for ghee!
We decided to keep seasoning minimal, in order to enjoy the flavor of the meat, we just used salt and pepper.
To make the duck you need:
One duck breast per person (5-6 ounces), ours is from US Wellness Meats 🦆
Flaked sea salt 🧂
It’s important to pat the meat fry to ensure a crispy skin. Then trim the meat and score the skin in a diamond pattern. This makes it easier to render the layer of fat beneath the skin, so that you’re essentially cooking the meat in its own fat and ensuring a crispy skin 🙌🏻
Then salt the meat from all sides and place it into an oven safe pan, skin side down.
The fat will begin to pour out, after 5 minutes or so, flip the breast over, season with pepper, and other seasoning if you want (my mom used an umami blend) and transfer into the oven for 3-5 minutes.
Remove from the oven, let it rest for a few moments and then enjoy it with yummy veggies and butter 😊
We decided to serve it with buttery mashed cauliflower, green beans, and some sautéed carrots and zucchini 🥕