PRO Tips For Cooking Duck Breast In The Pan
➡️ Today, duck breast is one of the most refined food ingredients. Therefore, it is usually found on the menu of luxury restaurants and is usually pretty expensive.
➡️ Being a refined food, many believe that cooking duck breast is difficult. This is not necessarily true, and cooking duck breast can actually be very easy! An eloquent example is a recipe that I share on this page, namely pan-fried duck breast.
➡️ Cooking duck breast in a pan is one of the simplest cooking techniques, but it leads to fabulous results when done correctly. Those of you who are unfamiliar with the technique of cooking in a high-temperature pan (searing) are invited to read more information above.
➡️ I will not go into detail about what searing is, but I will emphasize that cooking duck breast at a very high temperature will guarantee that the result will be tender and juicy. Also, the crispy skin on the outside gives a fantastic look to the fried duck breast and your taste buds will be delighted by the extraordinarily delicious taste!
➡️ Those of you who have already watched the video have seen that cooking duck breast by searing is very easy and accessible even to inexperienced home chefs.
➡️ Moreover, the recipe requires few ingredients and a short cooking time, so it is one of the best recipes you can use when you want to quickly cook food worthy of a gourmet for your family or guests!
➡️ Being so simple, I don’t have many secrets to share about the seared duck breast recipe. However, one of the things I emphasize is that I always cook duck breasts with the skin, even if it looks full of fat at the beginning.
➡️ Indeed, most of the duck fat is in the skin, but it will be largely removed by frying at high temperatures. In addition, you can remove the skin after frying if you really do not want to eat it (still, it’s heavenly delicious!). Keeping the skin is crucial when cooking duck breast, as it makes the meat tender and juicy during searing, frying, grilling, or baking!
➡️ Another thing I emphasize is the need to cook duck breast at a very high temperature. This is the only way to create a crunchy layer on the skin’s surface and remove a large amount of fat. If you try to cook the breast at a low temperature you will see that the skin will not fry but will boil in fat, and this will give it an unpleasant taste and appearance.
➡️ Seared duck breast will amaze you with its perfect taste and the tender texture of the duck fillet, and the extremely simple and quick cooking method will make you try the recipe as soon as possible. Enjoy cooking duck breast in the pan from scratch!