Today’s adventure in cooking was a roasted duck breast. Back in October, Hubs and I went to the Philly Food Fest (which was amazing and filling and eye opening) where I had duck breast for the first time. The sample was so gosh-darn good that we bought the last duck breast they had on the spot. It kept very well in the freezer this whole time.
I didn’t want to do to much to the duck breast, so I followed the instructions of a UK specialty poultry outfit, Gressingham Duck. Best decision I could have made.
Starting with a duck breast, I salted and seared the fatty side in a pan until it was lightly browned. Gressingham didn’t specify whether or not I should sear the other side, so I salted and seared it just to be on the safe side. WORTH. IT. After that I was able to put it in the oven on a raised rack for the remaining fat to drain off.
I am nothing if not resourceful. Because I used my other baking pans for the brussel sprouts and dessert, you’ll notice I had to rig a cooling rack to a cake pan. Worked like a charm.
Ten minutes in the oven at 400 degrees, and then five or more minutes to rest after cooking created the most moist, tender looking duck breast I have ever seen. I was a little worried by the amount of blood that oozed out when I cut it, but after tasting it, I couldn’t care less. The duck breast was cooked all the way through and had a beautiful dark pink hue.
Hubs was impressed. That is a major benchmark for whether or not any given food product will get a second chance in this household. This recipe was easy and quick enough that I would be able to make this on short notice provided that the duck was thawed.
Duck breast has a naturally soft texture, like a rare steak. It melts in your mouth and the seared fatty bits added the most delectable crispy crunch. To finish the meal, I created a mac and cheese of my own creation, and citrus-honey brussel sprouts based on a recipe from Two Peas and Their Pod.
I am very excited to try some more recipes to share with you all!