How to breast a duck

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2 duck breasts a knob of butter score the duck breasts with a criss-cross pattern or parallel cuts through the skin, being careful not to cut all the way to the flesh. Season well, then set aside to bring the meat to room temperature. Put the breasts skin-side down in a cold frying pan and slowly. About an hour before cooking, remove the duck breasts from the refrigerator and their packaging. Use a sharp knife to score the skin make 3 to 4 parallel shallow cuts into the skin, but not through it, in one direction, then make 3 to 4 shallow cuts in another direction, making a cross hatch or diamond pattern.   if the duck is on the smaller side and you want a medium to well-done breast, then you want to cook the breast at a higher heat but for less than 4 minutes. However, if your duck is a bit larger, like wood ducks, your breast will need more like 4-6 minutes.   duck also makes an exceptional dish for a special occasion or a holiday, such as thanksgiving or christmas day. Place the duck breast skin side down in a hot non stick pan on a medium heat without oil for 5 minutes or until golden brown. Pour off the fat regularly and seal the other side for 1 minute. Place the duck breasts skin side up on a rack in a roasting tin in the middle of the pre-heated oven. It takes 15-20 minutes to pan-sear duck breasts on the stove. Step 1 begin by prepping the duck breasts place them on the chopping board, skin-side up. Score the top skin-side of each duck breast using a knife in a close diamond pattern.   duck meat generally refers to the breast and legs of the bird, though the liver is also enjoyed as foie gras. Ducks have a layer of fat between the outer skin and meat (primarily to insulate in water environments), giving it extra rendering power and soaking the meat with flavor when cooked. Duck breast is a versatile meat and can be used in numerous dishes. Have a go at bruno loubets duck breast with honey, caraway and beetroot and grapefruit salad or paul fosters seared duck breast with sautéed and pickled mushrooms, pumpkin seeds and toasted peanuts.

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