Duck Breast ideas please???
| # | Post |
|---|---|
| 1 | Hi I have been given some duck breasts (skin off) and I need some ideas on how to cook it?? Even a casserole for slow cooker would be awesome???? Thanks julsey - 2019-07-13 15:41:00 |
| 2 | It's a shame the skin has been taken off, it is the best part. Duck breast is best cooked to the rare side of medium-rare, very pink all the way through but not cold and red. If you casserole it it will be dry and chewy. I would keep the breasts whole, dust them with salt and a spice mix that you like (Chinese Five Spices or Ras al Hanout or Zataar for example), and fry them in a suitable fat (peanut oil for oriental flavouring, Olive oil for Moroccan and Middle Eastern) over medium heat for about five minutes a side until barely cooked. Rest on a warm plate for at least five minutes then slice .75cm to serve. Serve with vegetables and sauces appropriate to the kind of spice mix you have used. Otherwise you could slice them thinly and incorporate in a Chinese stir-fry. davidt4 - 2019-07-13 16:11:00 |
| 3 | As David said, pity about the skin. I baste mine with Chinese sauces, some salt and pepper. Otherwise brown in a heavy hot pan, then into the oven at 110-130 for 10-15 minutes. Looking to get a good sear on the outer, a ring of cooked meat around the slice (5-10 mm) and nice and red/pink in the middle. Important to "rest" before slicing. Love duck breast. smallwoods - 2019-07-13 16:39:00 |
| 4 | https://trademe.tmcdn.co.nz/photoserver/full/1090458227.jpg This is from a book I have, must say I haven't tried it myself Edited by rainrain1 at 5:16 pm, Sat 13 Jul rainrain1 - 2019-07-13 17:15:00 |
| 5 | How is it that duck can be cooked & eaten pink, as in rare / medium rare, but chicken absolutely can’t or we all die. Both poultry, I haven’t been able to figure this one out. There must be a reason? patsprat - 2019-07-14 10:06:00 |
| 6 | I don't really know, but I suspect that medium-rare chicken breast would be fine because any contamination by salmonella or other bacteria is only happening on the exterior of the meat. Other parts of ducks, chickens, pheasants etc, need to be cooked through because they are too tough to be served pink even if contamination is not an issue. davidt4 - 2019-07-14 10:20:00 |
| 7 | Sounds sensible, davidt4, but I’m not brave enough to try my chicken fillet pink just yet! patsprat - 2019-07-14 12:54:00 |
| 8 | patsprat wrote:
Because duck isn't a white meat, nearer red. smallwoods - 2019-07-14 13:15:00 |
| 9 | This one with persimmons is awesome I cook it often using skinned duck breasts. With breast I usually pan fry rather than roast PS I usually hate persimmons https://www.bite.co.nz/recipe/16648/Ginger-chilli-duck-with- deboron - 2019-07-15 09:32:00 |
| 10 | I wonder if the breast skin was removed because it was a wild duck? wheelz - 2019-07-15 18:30:00 |
| 11 | wheelz wrote:
No smallwoods - 2019-07-16 22:50:00 |
| 12 | I get mine from a hunter and they just take the breasts. I have tried same recipe with farmed ducks and although good it has less flavour. arielbooks - 2019-07-17 07:55:00 |
| 13 | arielbooks wrote:
Yes, less flavour, but more tender. smallwoods - 2019-07-17 20:45:00 |
| 14 | You just need to cook for longer I didn't have any issue with tenderness. arielbooks - 2019-07-18 07:52:00 |
