Duck Breast

I love Duck Breast which are quite expensive so I often buy a whole duck, especially when its on a special offer in the supermarket, this gives me two breasts, legs and wings plus the rest of the bird to make stock with. Ok I'm confident in portioning the bird but I find it difficult to prepare the breasts for cooking. Any tips would be welcome.

Les

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Pepijn_31744

What exactly are you having difficulties with? Are you looking for a recipe? Do you have trouble crisping up the skin?

If you provide a more detailed description of what you are looking for, you might get a better answer.

Personally I usually drain off (and reserve) some of the skins fat, take the breast out of the pan, heat the pan, put it back in skin side down, turn over when skin is crisp, wait until it is nearly at the preferred doneness and finish by basting with some thyme.

Although the sous vide method on this site is pretty great as well.

Samuel_68313

When you buy most duck breasts, at least here in Quebec, you buy the magret, which is a breast that comes from a duck that has been reared for foie gras and is much bigger and easier to cook. When you buy a whole bird that's not the case and the breast is normally smaller, hence it's harder to crisp up the skin before the meat overcooks.

Les_36013

Hi Pepijn and SamuelG

Thanks for getting back to me, perhaps I should have made myself a little clearer, it's removing the fine silvery sinew on the flesh side that I have trouble with.

I just wondered if there was an easy way to remove it.

Cooking presents no problem sous vide or pan fried. For me personally I like to vac seal them with a generous coating of bitter marmalade the day before and let them rest in the fridge till I need them, seems to add a nice flavour and is a good base for a sauce.

Les

Samuel_68313

That's weird, I've jointed ducks numerous times and never had any problem like that, could you possibly post a photo?

Manfred_18311

@Les

You will

meet the „problem „ on any meat you want to take off the bone. A sharp knife

and practice is all to offer there. Cleaning meat from veins and sinew is part

of “the job”. Depending on how your

skills will develop by the time the loss on the valuables will be acceptable to non.

If you

looking for general advice for removing it: Keep the knife flat and tight on

the meat. Hold with one hand the sinew and slowly work your way forward. A sharp

knife will make the job far less frustrating and is the magic tip here. Make sure your

fingers, holding the sinew are out of the cutting direction!

It works to

the most part like fileting a fish and command of skill comes by practice.

Les_36013

Thanks Manfred, have a good day.

Les