Baked duck breast
1 serving
20 minutes
Roasted duck breast is the embodiment of refined taste and culinary art. This recipe from an author's kitchen reveals all the charm of duck meat: tenderness, richness, and depth of aroma. The breast is slowly seared in a dry pan, where the skin becomes golden and crispy, while the rendered fat enriches the meat with depth of flavor. The addition of fragrant and white pepper enhances the aroma, while the spice mix makes the dish harmonious. The final stage – roasting in the oven – preserves the juiciness and tenderness of the meat. This dish is perfect for a special dinner, complemented by a berry sauce or a side of roasted vegetables. Roasted duck breast is a choice for those who appreciate rich and exquisite flavor combinations.
1
Hold the duck at room temperature for about 5-10 minutes.
2
Cut the fillet in half and make incisions in the skin.
3
Place the chicken breast skin-side down in a hot dry skillet. Season with salt.
- Salt: to taste
4
Add peppercorns to the melted fat.
- Allspice berries: to taste
- White peppercorns: to taste
5
Once the skin is nicely browned, flip it.
6
Pour fat over the breast.
7
Season with spices, add salt, and reduce the heat to medium.
- Poultry seasoning: to taste
- Salt: to taste
8
After 2 minutes, transfer the duck to the baking dish and pour fat on top.
9
Send to a preheated oven at 160 degrees for 8 minutes.
10
Transfer to a plate and serve.
