Duck is so difficult to roast badly that all experienced cooks seem to claim their procedure is the best. Having tried many methods, I can say that the results are all about the same. So I chose the one presented here, which is the easiest way to guarantee a succulent but beautifully browned bird.
Recipe From cooking.nytimes.com
Provided by Mark Bittman
Categories dinner, main course
Yield 2 to 4 servings
Number Of Ingredients 3
This easy yet impressive recipe makes a stylish main course for a special occasion
Recipe From bbcgoodfood.com
Provided by James Martin
Categories Dinner, Main course
Number Of Ingredients 10
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Pan-fried duck breast recipe. Serves 2 EASY. 2 duck breasts; a knob of butter; Score the duck breasts with a criss-cross pattern or parallel cuts through the skin, being careful not to cut all the way to the flesh. Season well, then set …
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2008-01-17 · Preheat oven to 350°; prick duck skin all over with a sharp fork, skewer, or thin-bladed knife; try not to hit the meat (the fat layer is usually about ¼ inch thick). Season the duck with salt and pepper and place it, breast side down, on a rack in a roasting pan. Roast the duck for 15 minutes, prick the exposed skin again, then roast another ...
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Thai red duck with sticky pineapple rice. 11 ratings. Marinate duck breasts with red curry paste and lime, then serve with coconut rice, peas and beansprouts for a healthy weeknight dinner.
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Roast duck breast. Step 4 - Roast duck breast in the oven. Cook skin side up until internal temperature reaches 131 degrees F. This step should take 5 - 15 minutes. Cover oven roasted duck breast loosely with foil and allow to rest for 5 minutes. During this resting period, the temperature of the duck breast will rise to 135 degrees F for a ...