Duck breasts are wonderfully flavorful and a nice change of pace from the standard chicken breast. They're also surprisingly low in fat. The skin has a bit of fat underneath it, but if you cook a duck breast properly, you can get rid of almost all of that fat and just be left with a thin layer of very tasty, crispy, duck skin.
Video: How to cook duck breasts.
The way that's done is by scoring the skin, which means just making little cuts part-way through the skin, in a cross-hatch pattern. This allows the fat to render out, leaving the skin nice and crispy.
A large cast iron pan is great for pan-searing duck breasts. The cast iron gets really hot, which is useful for getting the heat to penetrate the breast and help melt out all that fat. And the bigger the better — you don't want to overcrowd your pan. Check out this video on how to cook duck breasts.
Video: How to cook duck breasts.
The way that's done is by scoring the skin, which means just making little cuts part-way through the skin, in a cross-hatch pattern. This allows the fat to render out, leaving the skin nice and crispy.
A large cast iron pan is great for pan-searing duck breasts. The cast iron gets really hot, which is useful for getting the heat to penetrate the breast and help melt out all that fat. And the bigger the better — you don't want to overcrowd your pan. Check out this video on how to cook duck breasts.
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