Crispy duck breast

Name: Crispy duck breast
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 small duck breasts (approx. 200 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Shallot or small onion; 1 TABLESPOON Butter; 2-3 TABLESPOONS Brandy or orange juice; 200 ml Duck stock or chicken broth; 1 TEASPOON Cornstarch

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 small duck breasts (approx. 200 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Shallot or small onion
1 TABLESPOON Butter
2-3 TABLESPOONS Brandy or orange juice
200 ml Duck stock or chicken broth
1 TEASPOON Cornstarch

Directions

1
Wash duck breasts and pat dry with kitchen paper. Carefully cut the skin crosswise with a sharp knife. This helps the meat to keep its shape during roasting and allows the fat to escape better.
2
Fry the meat in a hot pan without additional fat with the skin side first at medium heat for about 2 minutes. Then turn over and season with salt and pepper. Fry on the meat side for approx. 2 minutes.
3
Remove the breasts and place them in an ovenproof dish. This allows the meat juice to collect. Roast the breasts in a preheated oven (electric cooker: 200 °C / circulating air: 175 °C / gas: level 3) for 10-15 minutes.
4
In the meantime peel the shallot and dice it very finely. Heat butter in hot duck fat and briefly sauté the shallot in it. Deglaze with brandy and duck stock and bring to the boil. Stir starch and 1-2 teaspoons of water until smooth and add to the sauce.
5
Bring to the boil and simmer for about 2 minutes. Season sauce with salt and pepper. Remove duck breasts from the oven and wrap them in aluminium foil. Leave to rest for 2-3 minutes. This allows the meat juice to spread throughout the food.
6
Stir the resulting meat juice from the casserole dish into the sauce. Cut the duck breasts into slices shortly before serving. This keeps the meat nice and juicy. Serve the duck breasts with sauce. Roast potatoes taste good with it.