Rarely does a piece of meat cause so much confusion as a duck breast. Ever since we learned that it can even be fried whole until it’s gray inside, anything seems to go wrong.
For a perfectly cooked duck breast, 3 goals should be achieved in equal measure:
- a crisp skin of light brown color, in no case black
- under the under the skin almost no more fat
- Meat that is cooked pink throughout , if possible without a gray border
These 3 goals can be perfectly achieved in two ways:
- the “classic” preparation in pan and oven presented here
- the sous vide method presented here , which is particularly suitable for storage and works almost flawlessly even for the inexperienced
For both variants, the duck breast is prepared as described here.
- Lay the breast on the skin side
- Grab the breast fillet with your fingers and loosen it, in most cases it can even be loosened almost completely
- Using a sharp knife, separate from the main part of the breast and set aside for other uses
- With a sharp knife, parry the string as far as is visible, as well as the silver skins
- Place the breast on the meat side and score the skin in a criss-cross pattern with a sharp knife
- the red meat underneath should remain intact
- the breast is now ready to cook