How to Cook Duck Breast
- 1). Thaw the duck breast if it is frozen. Remove the breast from the package and pat it dry with a paper towel.
- 2). Locate the fatty--or skin side--of the duck breast. Trim away any of skin that overhangs the breast meat.
- 3). Score the fatty skin of the duck breast in a cross-hatch pattern, allowing approximately 1/4 quarter inch between each score. One of the tastiest parts of cooked duck breast is the crispy skin that has been scored.
- 4). Season the duck breast with a marinade, a poultry rub or simply salt and pepper.
- 5). Preheat the oven to around 400 degrees F if you are roasting your duck breast. If you are grilling it, now is the time to light your grill.
- 6). Add just enough oil to prevent the skin and meat from sticking to a skillet large enough to accommodate the duck breast. Over low to medium-low heat, slowly brown the skin-side of the breast for around 10 minutes.
- 7). Flip the breast in the skillet and cook the other side. After 1 to 2 minutes, flip the breast so it is skin side down. If you are roasting the duck breast, place the entire skillet in the oven and bake for about 5 minutes.
- 8). Place the breast, meat side down, on the grill if you are grilling it. Grill the breast for approximately 5 minutes before flipping it and grilling it skin side down for another 2 to 3 minutes. Whether you are roasting or grilling, the duck breast is done when the internal temperature of the meat is 155 degrees F.
- 9). Place the duck meat on a serving platter. Allow the meat to rest for about 5 minutes before slicing and serving it.
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