Duck breasts are certainly the most loved parts of this popular bird on a table. How to appreciate the breast of a duck? How to cook it? How to season it? What to drink with it? We’ll try to answer these questions:
Get the duck breast from its packaging at least 20 minutes before serving. With a sharp knife, score the fat (not meat) to form the famous “tiles” pattern.
How to cook duck breasts?
Just cook it in a pan, starting with the side without skin and fat. Some purists may roast them in the oven after searing in the pan. Oven is the best way to get rid of fat and collect it in a ramekin.
How to accompany it?
Beans, potatoes, or pommes noisettes … You’re spoiled for choice!
How to season the duck breasts?
You can simply opt for balsamic vinegar, a round of pepper and a pinch of salt. If you are sweet and salty, choose a sauce made of jam (gooseberry, raspberry, cherry), honey or fruit (oranges, pineapple, mango, apple). A sauce made of tea also supports the duck very well.
What to drink with duck breast?
A red wine is most recommended. Choose a Bordeaux-like Saint-Emilion and Pomerol.
Liquor! For the curious, try this amazing combination: a glass of blackcurrant liqueur replacing the hop honey … and you’re off to seventh heaven!
Duck breast recipes
- Duck Breast and Raspberry Sauce
- Spaghetti Pesto and Dried Duck Breast
- How to Make Dried Duck Breast
- Lacquered Duck Breast
- Duck Breast with Honey
- Magret and Gizzards Salad
Photo crédit by Ralph & Jenny