How To Prepare Duck Breast
Unlike America, duck is a constant protein in the cuisine of most other cultures. In the United States, it’s mostly a meat saved for special occasions or a day of adventurous cooking. But it doesn’t have to be. As a bird, duck is a leaner protein that’s perfect for those who want delicious tasting, healthy alternatives. Also, it pairs well with just about everything! The only hitch to duck is that it can get tough if you don’t know how to cook it but that’s what we’re here for!
Follow along with this video and our online culinary school chef will show you how to perfectly prepare and cook duck breast. You’ll be amazed by just how easy it is to do!
Duck Breast w/ Raspberry Sauce
2 5 to 6 oz duck breast halves
2 tbsp chopped shallots
1 tbsp raspberry vinegar
2 oz white wine
1 pint of fresh raspberries
1 tbsp clarified butter
½ oz whole butter
1.5 tbsp honey
1 sprig fresh rosemary
½ cup chicken stock
1. Place duck breasts on cutting board and cover them with plastic wrap. Pound lightly to even thickness. Using a sharp knife, gently score skin in diamond pattern (do not cut into the flesh)
2. In a heavy skillet add clarified butter and place over medium high heat. Season duck with salt and pepper. Add duck skin side down to skillet and cook until skin is browned and crisp, about five minutes. Turn duck breast over and add the rosemary sprig to the pan. Reduce heat and cook until brown (can be finished in the oven)
3. Pour all fat from the skillet but 2 tbsp. Add shallots and cook until translucent. Add raspberries, vinegar, white wine, honey and chicken stock. Cook until the liquid reduces by half. Add cold butter and season to taste
4. Slice duck breast into thin slices and serve with the sauce.
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