Duck breast

Duck breast

45 min
Duck breast is not difficult to prepare and easily transforms your dinner into a feast with a sophisticated French flair. Our green pepper sauce is tasty, peppery, and pairs very well with the duck.
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https://www.arlafoods.co.uk/recipes/duck-breast/

Instructions

  • Set the oven to 175°C (regular).
  • Chop the green pepper but save a few whole grains. Mix all the ingredients for the sauce in a saucepan and let it boil for a few minutes.
  • With a sharp knife, score the fat layer on the duck breasts in a grid pattern. Salt and brown them in butter, fat-side down, for 4-5 minutes.
  • Put the duck in an oven-safe dish, now with the fat-side up and roast in the middle of the oven until the internal temperature is 60°C (about 20 minutes).
  • Pour the drippings from the pan into the sauce and heat through. Cut the meat into slices and serve with the sauce, green beans and butter-fried endives.
Enjoy!

Duck breast

How do you make duck breast not chewy?
Make sure not to skip the butter in the recipe, as it prevents the duck from developing a rubbery texture. If you prefer a dairy-free option, a generous amount of olive oil can be used as a substitute.
How do you know when a duck is fully cooked?
The perfect duck breast should be pink in the middle and have an internal temperature of 54-56°C. For the most reliable results, use a meat thermometer.
What is the best thing to soak duck meat in?
If you have the time and the patience, brining duck breast before cooking is said to enhance the flavour. Simply soak the breasts in a salt-water mix for 6-12 hours before cooking.
Should you salt duck before cooking?
If you have less time, an alternative to dry-brining the duck is to simply coat it with salt an hour before cooking. This will deliver a juicier and tastier result.

Ingredients

Duck
Duck breasts
600 g
Salt to taste
Butter
Green pepper sauce
Pickled green peppercorns
2 tbsp
Double cream
200 ml
Veal stock
2 tbsp
Dijon mustard
1 tsp
Chinese soya sauce
½ tsp
Cognac (optional)
1 tbsp
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A French-inspired dinner favourite

Duck breast is one of the most popular dishes in contemporary French cuisine, especially when it is quick-seared, a method that became widely favoured after Chef André Daguin popularised it in the 1950s. Its popularity went global when his recipe received a favourable write-up in the New York Times, which also boosted its credentials in France.

Different cooking methods for duck breast

Roasting duck in the oven is one of the easiest possible methods, but there are several alternative approaches that unlock different flavour combinations. Pan-searing creates a contrast of crispy outer and softer inner meat, which braising in red wine is also a sure-fire hit. Try grilling like you would with a beef steak for a further option.

Tips for creating a balanced meal

Balancing duck breast is as simple as pairing it with appropriate sides: everything from mashed potatoes to roasted vegetables, seared asparagus or even a rich risotto all work wonderfully. Rice or steamed cauliflower are also solid, simple options.

Classic flavours to pair with duck breast

The fatty nature of duck means it is best paired with sharper flavours when it comes to sauces: anything with citrus, currants, plums or berries are all tried and tested classics. Or why not add an Asian twist with hoisin sauce?

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