Duck in a frying pan
1 serving
20 minutes
Duck in a skillet is an elegant dish of French cuisine that combines crispy skin and tender, juicy meat. It has roots in traditional French gastronomy where duck is often prepared with minimal spices to highlight its natural flavor. The recipe is simple but requires precision: cuts in the skin allow the fat to render evenly, creating perfect crispiness. Rosemary adds a subtle aroma that complements the rich taste of duck meat. The dish is served hot, sliced into medallions, making it elegant and convenient for serving. Duck pairs excellently with berry sauces or light sides, allowing for a harmony of flavors. It is a refined choice for a festive dinner where the simplicity of preparation does not compromise the depth of flavor.
1
Hold the fillet at room temperature for about 5 minutes.
2
Make cuts on the skin and sprinkle with salt.
- Sea salt: to taste
3
Place the fillet skin side down on a dry hot skillet.
- Duck breast with skin: 1 piece
4
Add rosemary to the melted fat. Salt it.
- Rosemary: 1 sprig
- Sea salt: to taste
5
Once the skin turns golden, flip it.
6
Reduce the heat to medium and fry for another 3-4 minutes, basting with fat.
7
Place the breast on the cutting board and slice into medallions.
8
Return the fillet to the pan. Set the heat slightly above medium.
9
After 2 minutes, salt and flip.
- Sea salt: to taste
10
After 1 minute, remove from heat and place on a plate. Ready!