Go to the Recipe: Duck Breast
I tried this several nights ago. The duck was cooked perfectly but, the skin lost its crispiness in the oven. Is there anything I could have done wrong that might have caused this?
Can you give a rough estimate for how long step 3 usually takes?
Did you place it in the oven skin side up? You could always, do a quick post sear to crisp the skin back up! Cheers
What if I want to sous vide the whole, unjoint duck 2 kilos weight, what would be the time and temperature for medium. In the end I want to finish it in an oven at 250C for 7 minutes, to make crisp skin.
Regarding step 3: I usually pour off the rendered fat into a bowl as I go, because I can use it for other things later on, e.g. roast potatoes.
I just tried this technique for the first time. It was absolutely amazing. My guest loved it, and so did I. I have an old crappy oven, so put in all of my cast iron cookware in, as suggested. Used an in-oven meat thermometer (I used iCelsius, and like it so far), so I knew exactly when the internal temp came up to medium rare. Results were both perfect, and totally replicable. Thanks!
Estimated time on step 7 ? going for: Medium-Rare: 136 °F / 58 °C
You probably did nothing wrong though. Humidity in oven could have made your skin lose the crispiness. Professional ovens have tools to control that. Prob need to turn up the temp of your oven a bit!
I've got a question not so much about cooking a duck breast but curing it and making "prosciutto". I was thinking covering it in salt for a day or two then instead of letting it air dry for weeks why not put it in the dehydrator at the lowest temperature. Do you guys think that would work?
I've had great success with this recipe and technique. THANK YOU!!!
Served in baos. Duck was fantastic.
Hey - late to the game here but it doesn't look like the skin is scored in the pictures. Should I score the skin?
Mine took 2 hr at 175 F to get to 130 F.
I also the same technique on chicken breasts (pictured) bonded with transglutaminase to some duck skin leftover from making a duck terrine.
I had the same issue. The skin that was nice and crispy when it came out of the pan had gone soft after being in the oven. I tired to give it another sear but that didn't really work. The duck was 30C when it went into the oven and took 25mins to get to 60C. Was still delicious though - served it with butternut squash puree, corn off the cob and sauteed cabbage.
The duck breast in the recipe above is not scored, however, you can if you want to
This looks so good! Any recipes for whole duck? I am raising my first ducks this year and while I do have Peking Duck on the agenda, I would love to see other recipes!
8-12 minutes
I wonder if your pan was too hot. I use convection roast top or middle and even more fat renders out and skin gets super crisp, even just going in for 5-10 mins. I start duck in a cold pan.
Happened to me once when I put the pan in with roasting veggies. Ugh. Now I always use my 2nd oven dedicated (no roasting veggies first or with it)
Hi guys! Which pan do you use? I want the same one.
Hi everyone!
He doesnt season the duck before putting it in the pan?
What temp would you use with the Control Freak? Thanks.
After searing the duck breast and putting it in the fridge for dinner the next day, how long should step 7 take? I’m having a dinner party and don’t want company to wait 2 hours for the duck to be ready 😱
