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Deeply red with a generous layer of healthy duck fat beneath the skin. I like to cook the breast high enough to get a good crisp skin on it but low enough to allow the fat to render, which is alway set aside for cooking.
David McAnninch says it best:
At the risk of sounding like a slavish Francophile, I'd say the ideal gateway to cooking duck at home is making a simple magret. I just season a breast ... with salt and pepper, score the skin, and place the breast skin side down in a dry, cold skillet (this allows more of the fat to render before it starts to brown). Then I light the burner; after 30 seconds or so the fat starts to sizzle, and soon it pools around the breast. Once the skin has turned golden and crisp, I pour off some of the fat, flip the meat, and let it cook until the flesh feels firm to the touch. While it rests, I make a simple pan sauce by softening some minced shallots in the duck fat, then adding stock and alcohol—say a small glass of port or red wine. A few fresh berries won't hurt either. I cook it all down until it's thick and syrupy. Finally, I slice the breast thin, spoon on the sauce, dress a green salad, et voilà, I've got a princely meal—no duck press required.
For those who need more than an M.F.K Fisher type recipe here is the basic way to ensure a perfect meal
defrost in refrigerator overnight.
Preheat sauté pan for 3 minutes on medium heat.
Preheat oven to 400 degrees F.
Score skin in 1/4" intervals, being careful not to cut into the meat. Rotate breast and score again, making a crisscross pattern.
Place duck skin side down in sauté pan, cover and cook for 10 minutes. Turn breast over and cook for 2 minutes.
Transfer duck to a metal baking sheet, skin side up.
Place duck in oven for 13 minutes.
Allow to rest for 2 minutes.
Cook until the internal temperature reaches 165 degrees F.