Typically when you think of most seared cuts of meat you think smoking-hot pan to sear the meat and locking in flavors. This would be the correct approach with most meats except duck breast. Most home cooks make the grave mistake of searing the hell out of the breast thus leaving the a huge layer of fat underneath the skin. The trick to a perfectly cooked duck breast is low and slow baby.
Ingredients
- 2 Duck breasts
- 6 Sprigs fresh thyme
- 1-1/2 Small sprigs of rosemary
- 1/4 Inch piece of ginger
- Salt
- Pepper
- 1 Large zip lock bag
Directions
Marinade
- Lightly score your duck breast so that your cut just enough through the skin exposing the fat underneath each duck breast.
- Peel the ginger with the back of a spoon to remove all of the the skin. Grate the ginger using a cheese grater. Divide the grated ginger into 3 equal small mounds. Sprinkle 2 of the ginger mounds on the top of each scored duck breast. Place half of the rosemary sprig on top of each ginger sprinkled breast, then place 1 thyme sprig on each side of the rosemary.
- Stack the two duck breasts on top of each other. Place both of the duck breasts in a zip lock back and coat the bottom of the duck breast (duck breast on the bottom) with the remaining ginger, thyme and rosemary. Try and squeeze out all of the air out of the zip lock bag to allow the duck breasts to marinate.
- Place the duck breast in the refrigerator overnight.
Cooking The Breasts
- Prior to cooking the duck breasts be sure to remove all of the ginger, thyme, and rosemary from both sides of the duck breasts. Sprinkle each side of the duck breast with roughly 1/4 teaspoon salt and lightly sprinkle with pepper on both sides as well.
- Place both of the breast on a cold pan large enough to allow roughly 1 inch gap between the breasts. Put the pan onto the stove on low heat.
- Allow the skin to brown for about 12 minutes. Flip each of the duck breasts over and place into a preheated 350° oven. Allow the duck breasts to cook for 6 minutes.
- Remove the duck breast from the oven and place on a cutting board to cool for 5 minutes before slicing.
- Once the duck breasts have rested for 5 minutes, slice at an angle place on a plate and serve with your favorite sauteed veggies and Gruyere Gratin Potatoes.
Photo source: @ruthiebakes
