Season both sides of the duck breast with Kosher salt and pepper. Preheat oven to ° F. Sear duck breast. Step 2 - Before cooking duck breast in the oven, sear skin-side down in an oven-safe pan over moderately-high heat for 6 - 10 minutes. Continuously ladle out rendered fat while duck breast cooks. Dec 06, · Add duck breasts to the skillet skin side down. Cook the duck breasts, uncovered, for about 8 minutes on medium heat on the skin side, until the fat is released. I like to use a splatter screen to keep the oil from splattering /5.
1. Rub the duck breast fillets with olive oil, salt, white pepper, and ground coriander. If time allows, wrap the seasoned duck in plastic wrap and refrigerate for hours. Heat a large skillet over medium heat and brown the fillets on both sides or . Scoring the the skin allows the fat to render out. With more scoring lines (and more fat rendering), the skin becomes thinner and crispier. Place the duck breast in the freezer for a few minutes before scoring. When the skin is cold and firm, it's easier to cut many scoring lines into the duck.