Pan Roasted Duck Breast
Seared duck breast served with seasonal accompaniments and a complementary sauce.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Bert & The Elephant
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Duck has been a staple in European cuisine for centuries, particularly in France. Techniques for preparing duck breast, such as pan roasting, developed alongside advancements in cooking technology and a growing appreciation for highlighting the natural flavors of the meat. Traditional French cuisine emphasizes mastering simple techniques to create exceptional flavor.
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Pan-roasted duck breast, while not necessarily tied to a specific holiday or celebration, represents culinary skill and appreciation for quality ingredients. It's often found on restaurant menus or prepared for special occasions.
Restaurant Staple
Pan-roasted duck breast is a common high-end dish served in restaurants worldwide, often featuring seasonal variations in the sauce and accompaniments.
Home Cooking Showpiece
It's a dish that many home cooks aspire to master, showcasing culinary technique and the ability to create a sophisticated meal.
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The dish boasts a rich, savory flavor profile with a crispy skin and tender, juicy meat. The sauce adds depth and complexity, while seasonal accompaniments provide balance and brightness.
The primary flavor is savory and rich, derived from the duck fat rendering during the pan-roasting process. The skin becomes crispy and intensely flavorful, while the meat remains tender and moist. Common flavor components include: gamey duck flavor, rich duck fat, pan-seared Maillard reaction notes, enhanced by salt and pepper. Seasonal accompaniments contribute sweet, tart, earthy, or bitter notes depending on the specific fruits or vegetables used. The sauce often features fruity, acidic, or umami elements to complement the duck, such as cherry, port wine, or balsamic reductions.
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Scoring the Skin
Score the duck breast skin in a crosshatch pattern without cutting into the meat. This allows the fat to render properly and promotes even crisping.
Cold Pan Start
Place the duck breast skin-side down in a cold pan over medium heat. This gradually renders the fat, resulting in crispier skin.
Rendering Fat
Pour off excess rendered fat during the cooking process. Save the duck fat for other cooking applications, such as roasting potatoes.
Resting the Meat
Allow the duck breast to rest for at least 5-10 minutes after cooking before slicing. This allows the juices to redistribute, resulting in more tender meat.
Internal Temperature
Cook the duck breast to an internal temperature of 130-135°F (54-57°C) for medium-rare, or slightly higher for desired doneness.
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