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Duck Breast Scoring & Rendering

Product Description

Scoring the duck breast skin allows the layer of fat beneath to be rendered more easily.

First you trim away the small amount of fat around the edges of the filet. Then you cut through the skin and fat diagonally at quarter inch intervals being careful not to cut into the meat itself. Turn the filet 90 degrees and score again at quarter inch intervals creating a criss-cross pattern. Now you can season the duck breast with your preferred spices or marinade.

Preheat a skillet on medium low heat. Place the breast skin side down in the hot pan and sear for 7 to 10 minutes or until the fat is rendered and the skin is crisp and brown.

Finish cooking the duck breast filet any way you choose. To sauté, simply turn the breast over in the pan and cook for another 1 to 2 minutes. Then, place in a 350 degree preheated oven for 3 to 5 minutes or until the internal temperature of the duck breast reaches 150 degrees Fahrenheit. Move the duck breast to a plate or cutting board and let it rest for 2 to 3 minutes before serving. You can also finish the duck breast by baking, grilling or braising. It can be served whole or sliced as for salad or stir-fry.

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