Lesson: How to Make Duck Breast

Duck breast can be a real treat for the bit@hes you call friends and family. It’s moist and flavorful meat is sure to please everyone! Now, I know that what you really want to do is feed them and send the bit@hes on their merry way. You could care less about “pleasing” them. However, you know I don’t give a crap about what you want. Just pipe down and take some notes. Here is how to make a perfectly cooked duck breast.

You will want to buy enough duck breast to feed the bit@hes that are coming, so a good rule of thumb is to purchase about .5 lb per person if you’re preparing a boneless breast. However, if you are making a duck with bones, 1-1.5 lbs should be more than enough.

Duck breast is best prepared medium rare. Once rested it should be sliced against the grain and served fanned out on the platter.

It can be pan roasted, or grilled first to sear and then finished in the oven. In addition, unlike most other holiday meals, it takes a quick 25 minutes or so from pan to table so you can fake the bit@hes out and tell ‘em you slaved all day. Here are the steps.

 

Marinate– You will most likely want to infuse flavor into your duck breast by marinating it for at least four hours before you cook it. I find that overnight, like most meats, works even better. For some amazing duck marinades, check out the recipe section.

 

Pan Sear or Grill– As with most roasted meats, it is best to sear them before roasting. This really does help to keep the juices in and retain the best flavor. Don’t skip this step if you want to impress your guests, bit@h. Then again, if you don’t give a sh!t about your guests, feel free to be a lazy bit@h and skip it. For a perfect sear, you will want to cook the breast in either a pan, or on a high heat grill, skin side down for 3 minutes until the fat has rendered. Then flip it over to sear the other side an additional 3 minutes.

 

Glaze– Between searing and roasting comes glazing! You will want to prepare a nice glaze to brush onto your duck breast and help finish it. Remember, the glaze should complement the marinade. There are some great marinade and glaze combos in the recipe section.

 

Roast– Once it is seared and glazed, it is ready to roast. You will have already preheated the oven to 400 degrees. Yes, this bit@h gets roasted quickly at high heat for the best results. It doesn’t take long to roast a duck to a perfect medium rare. It should only take about 7-10 minutes to cook. You should remove it when the internal temperature reaches 130 degrees.

 

Rest– Don’t you dare slice the breast before it’s rested! If you do, then you will prove to me and your guests that you are, in fact a dumb ass bit@h. If you don’t let it rest, like any other meats, the juices will not re-distribute, and will simply run out when you carve it. This will serve to drain not only the juices, but the flavor as well. So let it rest, loosely covered with tin foil for about 10 minutes before carving and serving.