AI-generated imageCrispy Duck Breast
The shot: The scored skin crisping and shrinking in real time, fat rendering into the pan, then the crackle test right next to the mic before the slice fan. Restaurant plate at home, magnet-worthy.
Ingredients
- 1 breast, about 8 ozduck breast, skin on
- 3/4 tspkosher salt
- 1/4 tspblack pepper
Serves 1.
42g
Protein
40g
Fat
0g
Carbs
530
Calories
Macros per serving, estimated from USDA-typical values. Serves 1. Estimated cost about $9.00 for the full recipe.
Steps
- 1
Score the skin in a tight crosshatch, cutting into the fat but not the meat. Salt both sides.
- 2
Lay the breast skin side down in a cold, dry skillet, then set it over medium heat. Duck renders its own fat, so no oil.
- 3
Cook 10 to 12 minutes skin side down without moving it. Pour off the fat twice as it renders and save it. The skin turns deep golden and glassy.
- 4
Flip and cook 3 to 4 minutes on the meat side to medium-rare.
- 5
Rest 5 minutes, then slice thin against the grain so every slice carries a strip of crackling skin.
Keep the pan hot
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