Name: Roasted Duck Breast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pieces Duck Breast (skin-on); 1 tsp Kosher Salt; 0.5 tsp Black Pepper; 0.5 cup Balsamic Vinegar; 0.25 cup Chicken Stock; 0.5 cup Fresh or Frozen Cherries (pitted); 1 sprig Fresh Rosemary; 1 tbsp Cold Butter

"Experience the ultimate luxury of perfectly rendered, crispy-skinned duck breast paired with a luscious balsamic cherry reduction. This dish balances the rich, savory notes of the poultry with a bright, fruity acidity for a truly gourmet dining experience at home."

Ingredients

Qty	Item
4 pieces 800 g	Duck Breast (skin-on)
1 tsp 5 g	Kosher Salt
0.5 tsp 1 g	Black Pepper
0.5 cup 120 ml	Balsamic Vinegar
0.25 cup 60 ml	Chicken Stock
0.5 cup 75 g	Fresh or Frozen Cherries (pitted)
1 sprig 1 sprig	Fresh Rosemary
1 tbsp 14 g	Cold Butter

How to Make Roasted Duck Breast

Remove the duck breasts from the refrigerator 20 minutes before cooking. Pat the skin very dry with paper towels. Use a sharp knife to score the skin in a crosshatch pattern, being careful not to cut into the meat.

Season both sides generously with salt and pepper. Place the duck breasts skin-side down in a COLD cast-iron skillet. Turn the heat to medium-low.

Render the fat for 12-15 minutes, occasionally pouring off the excess fat into a jar. The skin should become thin, golden brown, and very crispy.

Flip the duck breasts and increase heat to medium-high. Sear the meat side for 2 minutes. Transfer the skillet to a preheated oven at 400°F (200°C) for 4-6 minutes for medium-rare (internal temp 135°F).

Remove duck from the pan and let it rest on a cutting board for 10 minutes. While resting, wipe out most of the fat from the pan. Add balsamic vinegar, stock, cherries, and rosemary to the pan over medium heat.

Simmer the sauce until reduced by half and syrupy. Remove the rosemary, whisk in the cold butter, and season to taste.

Slice the duck on a bias and drizzle with the cherry reduction before serving.

·
Always start the duck in a cold pan; this allows the fat to render out slowly without burning the skin.
·
Save the rendered duck fat! It is 'liquid gold' and perfect for roasting potatoes later.
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Ensure you do not cut into the flesh when scoring the skin, as this will cause the juices to escape and dry out the meat.
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Let the meat rest for at least 10 minutes to ensure the juices redistribute for a tender result.

Frequently Asked Questions

What is the ideal internal temperature for duck breast?

For a perfect medium-rare, aim for an internal temperature of 135°F (57°C) after resting.

Can I use the rendered fat for other recipes?

Absolutely. Filter it and store it in the fridge for up to 3 months. It's excellent for frying eggs or sautéing vegetables.

Why is my duck skin rubbery?

This usually happens if the pan was too hot at the start or if the duck wasn't cooked long enough on the skin side. Low and slow rendering is key.

Do I need to add oil to the pan?

No oil is needed. The duck skin contains enough natural fat to lubricate the pan as it melts.

Video Tutorials

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