Source: Sally Schneider’s A New Way to Cook
Notes: I cannot give you a foolproof way of cooking your duck breasts. I’ve described what we do below to yield a perfectly medium-rare duck breast from our kitchen, but every piece of meat is different, every oven is different, every pan is different, etc. There are so many factors and truthfully, we ruined several duck breasts before we figured out just how to get it right. The rub and the sauce recipes below, however, are simple and foolproof.
- 1/4 teaspoon fresh thyme leaves
- 1/2 teaspoon grated orange zest (I use the zest of one whole orange)
- 1/4 teaspoon sugar
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon kosher salt
- 2 duck breasts*
- Port wine sauce (recipe below)
*Schneider recommends boneless Moulard or Muscovy duck breast halves (3/4 to 1 pound each) or 4 boneless Pekin duck breast halves (about 6 ounces each). She also recommends removing the fat, which I have to disagree with — I think the fat adds nice flavor and helps protect the meat during the cooking process.
- Schneider’s recipe calls for a mortar and pestle or a spice grinder because she started with whole peppercorns and allspice berries. I simply stir my salt, freshly ground pepper, sugar, zest and thyme in a small bowl. It works just fine. The mixture should look like sand.
- Place the duck breasts on a platter and rub the spice mixture into them. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. About 20 minutes before cooking, remove the duck breasts from the refrigerator and return to room temperature. Preheat the oven to 450ºF. Pat dry with paper towels. With a paring knife, remove the tenderloin, the thin strip of meat that runs lengthwise down the underside of each breast.
- Heat a cast iron skillet over high heat. When the pan is hot — it doesn’t have to be smoking — put the duck breasts in fat side down. Let the breasts sizzle for about a minute (or longer if your kitchen isn’t getting too smoky) or a minute and a half, then place the pan in the oven. After two and half minutes total have passed, open the oven, flip the breasts over, close the oven and cook for another two to two and a half minutes. Remove the pan from the oven, transfer the breasts to a platter, and let rest for five minutes. Turn your oven off.
- While the breasts are resting, finish reducing the sauce. (See my notes below with the sauce recipe — I make the sauce a day in advance, and then heat as much as I think we need for the two of us while the breasts are resting.) Place your sauce in a small sauce pan or frying pan and heat over medium-high heat. In no time, the sauce should start to thicken up, at which point you should remove the pan from the stovetop. Slice the breasts, if desired, and pour your beautiful sauce over top. (Or, don’t slice the breasts, just pour the sauce over top.)
- Category: Duck
- Method: Stovetop/Oven
- Cuisine: French
Keywords: duck, breasts, port, wine, sauce, reduction