Duck Steak

Preparation Time: 15 min  |   Cook Time: 20 min  |  Total Time: 35 min

 

INGREDIENTS:

• Duck breasts (~0.75lbs each)

• Salt and pepper to taste

• honey (optional)*

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DIRECTIONS:

1. Score fat on duck breast in a diamond pattern, being careful not to cut the breast meat. Add salt and pepper to both sides and allow to come to room temperature for about 15 minutes.

2. Using an unheated heavy-bottomed skillet, place duck breast skin-side down.

3. Turn skillet on medium-low and heat slowly, allowing fat to render for approximately 12 minutes for our large duck steaks and 15 minutes for our jumbo duck steaks. (note: slow to medium sizzle is best with little to no smoke.)

4. Cook as long as needed until skin is desired color and crispiness.

5. Now flip breast and a) continue cooking until meat has firmed but not overcooked or for approximately 5 more minutes depending on stove top, or b) place in a preheated 350F oven for 8-10 minutes.

6. Rest duck 10 minutes prior to slicing and serving. Slice into 1/4 inch to ½ inch slices. (note: we like thin slices but they do cool down much faster than thicker ones.)

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NOTES:

Duck is not a white meat, and juices will appear red, even when fully cooked. A food thermometer is ideal for determining proper temperature. Culinary standard for duck breast is medium-rare to medium, though the USDA encourages cooking to 165F.

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*Honey drizzled over cooked, sliced duck breast adds a sweet note that compliments the duck flavor.