You have a hearty piece of duck breast in front of you, but you don’t know what to do it with it. It’s like staring at a giant, uncut diamond. It’s all yours. You know you’re rich. But what’s the next step. Luckily for you, getting the duck breasts ready is a lot easier than transforming that rock into a perfectly faceted gem.
It’s understandable that you’re clueless since most people eat duck in restaurants instead of their homes. If you don’t actually have the duck in hand, yet, then you need to know which type of duck to buy. Moulard duck breasts have the heartiest and richest flavor and go well with a typical American palate. You can get them here >.
Since these duck breasts have a rich flavor, you don’t have to do much to get them ready for your plate. You need 3 items: salt, pepper, and a knife. Yep, that’s it. You can either pan sear, grill, or oven roast the duck and you’re DONE.
Here’s directions for each of those cooking techniques:
As far as doneness, that’s up to you, but at DUCKCHAR we like our duck medium-rare. That means the minimum internal temperature of your meat should reach 135 degrees fahrenheit. Yep, that’s it. You’re done. Now get to the kitchen.