Simple fast way to cook duck breast

  1. Hi, Gals

    I cooked duck for a ladies' luncheon this week. I tried a few ideas - all came out great.

    Cut away the skin. Place the skin on a skillet (skin side up) on low heat. Let cook for 5 minutes. Discard skin.

    Add chicken broth, 1/2 teaspoon salt, and 3 tablespoons Chartreuse to skillet. Put heat on medium.

    Thinly slice duck breast into medallions while broth is warming. Place mediallions in broth and cook. You only need a few minutes each side then they are ready. Do not overcook.

    I served these duck medallions with a brown/wild/arborio rice mix, chopped pistachios, and creme fraiche.

    Preceding the duck/rice plate, I served butternut squash soup with freshly grated nutmeg on top.

    For dessert I served a pear sorbet with Frangelico I had made that morning.

    Plan on 1/2 duck breast per lady. 1 full duck breast for each guy.
  2. Throwing away the skin from a duck breast is insanity! That's the best part!! :blink: lol
  3. Arghh!!!!! never throw away the skin!
    Cook the duck breast on a pan skin side down until the skin is very thin (app 5 min ) discarding the fat a few times and then turn the breast for a couple minutes on the other side. The breast should never be overcooked and still be pinkinsh inside.

    This is a french recipe, from the Landes, where they raise ducks...