They're one of the most versatile animals out there when it comes to cooking: they're as good on the grill as they are in a stew, and they also adapt to every style of cooking out there. Duck is hugely popular in Chinese cuisine , French dishes, and all others in between. There are so many ways to prepare it, but for this post I will focus on just the breast. My preferred method is pan-searing a breast simply seasoned with salt and pepper, and cooking it in butter. When cooked correctly, it has a texture and flavor similar to fine aged beef.
How to Pan-Sear Wild Duck Breast the Right Way, and a Sauce to Go with It
Duck breast recipes | BBC Good Food
Salt it well on both sides, then let it stand on a cutting board or some such for at least 15 minutes and up to 45 minutes for a goose breast. It is far easier to control the internal temperature with a room-temperature breast than an ice-cold one. If you are cooking a domestic duck or a very fat wild duck, put 1 teaspoon of duck fat or cooking oil in a large pan; don't use non-stick pans, as they don't allow you to sear meat as well as steel or cast iron. Lay the breasts skin side down and use them to smear the fat all over the surface of the pan. Turn the heat to medium-high.
In heavy pan or skillet, make roux using oil and flour. Cook until dark brown. Brown sausage, onion and green pepper in skillet.
Heyser Welcome to where duck breasts are properly cooked. Duck breasts, or goose breasts, for that matter, really must be cooked rare-to-medium, no matter if you sear your duck breasts, bake them or grill them. Mostly I pan sear my wild duck breasts, skin on, and serve them with just some salt and pepper celery salt is excellent, too , or sometimes with a nice pan sauce. Incidentally, I also have my recipes for ground duck ground goose here, too, because it is really hard to get meat off a little wild duck leg to grind, so I mostly grind the breast meat of lesser ducks, like scaup or spoonies.