A roast duck breast impresses the dinner guests. Roasting a duck breast fillet is very simple but it is a disciplined process. With this recipe, you’re sure to succeed. The duck fat melts as it fries in the pan. That excellent fat is worth saving. It can be used to fry the potatoes for example.
Ingredients
- 1 fillet of duck breast
- 1 teaspoon salt
- ½ teaspoon sugar for flavour (optional)
- ½ tsp ground black pepper
- fresh rosemary
- 50 g cranberries or lingonberries
Instructions
- Take the refrigerated duck breast fillet to a cutting board. On the fat side, slice dense cross cuts with a sharp knife. The cuts should go deep, right on the meat.
- Rub the spices thoroughly into the fat and leave the duck breast at room temperature for half an hour.
- Choose a frying pan. Cast iron is best for this recipe.
- Place the duck breast on the cold pan, fat side down. Set the plate heat to half heat. Soon the fat will start to melt, so no extra oil is needed for frying. Cut a sprig of rosemary into the fat to add flavour.
- Fry until the fat side of the fillet has shrunk to a thin crisp (5-10min). Do not burn the duck.
- Pour off the excess fat and turn the fillet over. Insert a thermometer into the thickest part and bake until the internal temperature reaches 54C. If you do not use a thermometer, leave to fry for about 3 minutes. The result should be a rosee coloured, juicy meat inside the fillet.
- Wrap the meat in foil to rest for 10 minutes. Slice the duck and serve with cranberries and rosemary.
Nutrition (values are an approximate guide)
Calories: 156kcal | Carbohydrates: 4g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 87mg | Sodium: 1228mg | Potassium: 330mg | Fiber: 1g | Sugar: 2g | Vitamin A: 78IU | Vitamin C: 11mg | Calcium: 8mg | Iron: 5mg
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Last Updated on June 12, 2022 by Flavorado
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