The Perfect Duck Breast
Keep the skin above the marinade so it stays dry. Then a cold dry pan, fat side down, low heat.
★★★★★5 from 1 cookMost of it is an overnight salt, a 4-hour marinade and an hour drying.
Method
chefjasonmckinney.com/recipes/perfect-duck-breast
- 1
Score the fat in a crosshatch, do not cut the meat. Salt, rest uncovered in the fridge overnight.
- 2
Whisk the tamari, orange juice, lemon juice and the first honey until the honey dissolves. Add the zest, oregano, garlic, pepper and oil. Do not blend; the marinade stays clear and the oregano is whole.
- 3
Marinate the scored, salted breasts flesh side down in a shallow tray, 4 hr, no more than 12. Keep the skin above the liquid so it stays dry.Timer: 4 hr
- 4
Lift the breasts out, wipe the flesh, pat the skin bone dry. Rest uncovered in the fridge 1 hr.Timer: 1 hr
- 5
Strain the marinade into a small pot. Add the second honey. Boil, then simmer to half, about 175 g, until it coats a spoon. This is the glaze. Boiling makes the used marinade safe.
- 6
Into a cold dry pan, fat side down, then low heat. Render 12 to 15 min, pouring off the fat as it goes. Two pans, two breasts each.Timer: 12 min
- 7
Flip, 2 min. Brush the glaze on the flesh side only in the last minute. Pull at 52°C. Never glaze the skin before it is crisp.Timer: 2 min
- 8
Rest 10 min. Brush once more. Slice, salt the cut face. Keep the rendered fat.Timer: 10 min
Other ideas
- With persimmon and brown butter. Skip the glaze. Sear wedges of Fuyu persimmon in the duck fat, then finish with brown butter, thyme, shallot and a splash of sherry vinegar.
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