Duck Breast

Store raw duck breast well-wrapped in its original packaging or plastic wrap. For longer storage, freeze.

Score the skin in a crosshatch pattern without cutting into the meat. This helps the fat render more evenly.

Start cooking duck breast in a cold pan, skin-side down. This allows the fat to slowly render out, resulting in crispy skin.

Let the duck breast rest for at least 5-10 minutes after cooking before slicing to keep the juices inside.

The rendered duck fat is delicious and can be saved for roasting potatoes or other vegetables.

Fruits: Cherries, plums, oranges, figs

Vegetables: Asparagus, green beans, mushrooms, root vegetables

Sauces: Red wine reductions, fruit-based sauces, balsamic glaze

Herbs & Spices: Thyme, rosemary, garlic, black pepper

Not scoring the skin: This prevents the fat from rendering properly, leaving it tough and chewy.

Cooking at too high a heat from the start: This can burn the skin before the inside is cooked or render the fat unevenly.

Overcooking: Duck breast is best served medium-rare to medium, similar to steak. Overcooked duck will be dry and tough.