How To Prepare Delicious & Tender Muscovy Hen Duck Breast
Have you tried our Muscovy hen duck breast? It’s honestly the best duck we’ve ever tasted, and most people on our team didn’t even realize they liked duck that much until we started carrying this delicious item. The key with duck is to cook it correctly, and it’s not difficult to do. Overcooked duck with fat sealed in underneath the skin becomes tough and rubbery. Use the right technique and in no time you have an incredible meal that rivals a filet mignon (and for a fraction of the price).Also Read: Duck Bacon & Sea Scallop Skewers with Grilled Vegetables
One of the greatest about cooking this duck breast is that all it needs is sea salt and freshly ground black pepper to taste amazing. However, that’s not to say that it’s not worthwhile to make a more elaborate duck breast recipe. Duck pairs wonderfully with a wide variety of flavors and lends itself well to sauces. But it’s also completely possible to prepare a delicious duck breast in fifteen minutes flat with the right technique.
Whether you’re a seasoned chef who already knows and loves cooking duck breast, or you have yet to try duck, we’re confident that the Muscovy will win you over. Duck has more of a red meat flavor than most domestic poultry you’ll encounter. Eating a perfectly prepared duck breast is much more reminiscent of eating a premium steak than enjoying typical white meat chicken breast. It’s quickly become a team favorite here at the shop and we’re excited to share this wonderful meat that is often overlooked or hard to find here in the United States.
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If you’re wondering how to render duck fat, rest assured that it’s a simple process. An optional but helpful step is to score the skin prior to cooking. Do this by cutting diagonally in one direction across the skin side of the duck breast. You want to cut partially into the skin but not all the way through. Make score marks going in the opposite direction to create a grid. This will encourage the fat to render and the skin to crisp. Then, place the duck breast facing skin side down in an unheated skillet. Turn the heat up to medium and allow the skillet to slowly heat up. After several minutes, you’ll notice glorious duck fat rendering out of the duck breast into the pan.
I like to have my duck seasoned simply with coarse sea salt and freshly ground black pepper. Generously salting the skin side has the added bonus of helping the fat to render out. There’s no need to oil the pan since the breast contains plenty of fat already that will come out through the skin. Preheat your oven to 400 degrees, and then slowly heat the duck breast from room temperature on the stove until the fat renders. Increase the heat and sear the other side. Flip the breast back with the skin side facing down and finish in the oven for 5-6 minutes.The USDA recommends cooking duck to 170 degrees Fahrenheit, but it’s common practice to cook duck to 135 degrees Fahrenheit for medium rare. The decision is yours, but we will say that duck breast is incredibly delicious and tender when cooked similarly to a steak. Let the duck breast rest for five minutes after cooking (move to an unheated surface). Before serving, slice the duck into thick, diagonal slices.