How to cook duck breasts

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The most efficient way to melt the fat is to score dry duck breasts through to the fat layer, then cook skin-side down in a frying pan. Once the fat has melted, you can finish cooking the duck breast in the oven, if you like, or add it to dishes such as our thai curry or wok-fried duck & oyster sauce (below). 10 mins before end of favoured time of cooking pour over twothree tablespoons of the plum juice. This gives a slight tangy flavour to the sweetnessrichness of the duck. Dine in tonight with our delicious, easy to cook, bistro range.   duck breast is an easy and delicious meal! The breasts only take about 10 minutes to prepare and 15 minutes to cook. Eat the breasts alone as a tasty snack or serve them with a fruit sauce and your favourite vegetables.   how long you leave it to cook will depend on how you like your duck. If the duck is on the smaller side and you want a medium to well-done breast, then you want to cook the breast at a higher heat but for less than 4 minutes. However, if your duck is a bit larger, like wood ducks, your breast will need more like 4-6 minutes.   just tip the breasts on their sides and cook for 30 to 90 seconds, just to get some good color. Step six take the duck off the heat and let it rest on a cutting board, skin side up. Teal need only need a minute or two rest, while big canada geese might need 10 minutes.   cook until the breasts are plump and register 135f in the thickest part of the breasts for medium-rare. Rest the duck for 5 minutes and continue to cook the potatoes until crisp. Remove the duck breasts to a clean plate or cutting board and let rest 5 minutes.   cook the duck breasts, uncovered, for about 8 minutes on medium heat on the skin side, until the fat is released. I like to use a splatter screen to keep the oil from splattering (the splatter screen allows the heat to escape). After 8 minutes, remove the duck fat from the skillet, leaving just enough to cover the bottom of the skillet.

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