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Duck Breast? Don't Mind If We Do

January 10, 2014

Claire Saffitz

Duck breasts may not be in your regular dinner rotation, but cooking them doesn’t require a special occasion. Start them skin side down to slowly render the fat and crisp the skin, then finish briefly on the other side. Then, eat as-is or use them in this tangy Thai Duck and Grapefruit Salad.

1) The Score: Score the fat in a crosshatch pattern, which will help it to render. Cut all the way down to the flesh, taking care not to slash into the meat itself.

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2) The Sear: Place the duck in a preheated pan over medium heat, flesh side up. You may need to drain off the drippings periodically so the breast doesn’t start to shallow-fry.

3) The Finish: Once the skin side is crisp and dark golden, turn the breast to sear the flesh side, about 15 minutes total for a perfect medium-rare. Let rest at least 10 minutes before slicing.

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