Duck meat is considered a white meat, although it is darker than chicken and turkey.
Most ducks consumed in the United States are from the White Pekin variety. These ducks are slaughtered between the ages of six to eight weeks. The meat is tender and has a mild flavor. You can buy a whole duck or just the breasts. Duck breasts are simple to cook. Sear them first to obtain a brown, flavorful crust. You can then bake them in the oven. Serve the breasts with your favorite vegetable.
Instructions
1. Make several small cuts in each breast with a knife. You are doing this to allow any extra fat in the duck to drain out during the cooking. Alternatively, you can prick the breasts all over with a fork.
2. Pre-heat the oven to 400 degrees Fahrenheit.
3. Place 1/4 tsp. salt and 1/4 tsp. pepper in a bowl. Stir with a spoon. Season each breast. You can use your fingers to sprinkle the salt and pepper over each breast.
4. Heat a skillet on medium-high heat. Test to make sure the temperature is hot by placing a drop of water in the skillet. If it evaporates and hisses immediately, the skillet is ready.
5. Place the duck breasts in the skillet. The skin side should be facing down. Sear the breasts for 10 minutes. The breasts will turn a golden-brown color.
6. Turn the duck breasts over and sear the other side for just three minutes.
7. Place the duck breasts in a baking dish with the skin facing up. Bake the breasts for 12 minutes. Test the temperature of the duck with a meat thermometer. The USDA states the minimum internal temperature should be 165 degrees Fahrenheit.
Tags: each breast, breasts minutes, breasts over, degrees Fahrenheit, duck breasts, Place duck