Glazed Duck Breast - A Simple Yet Elegant Entrée

Want to prepare an impressive yet easy dinner for your next dinner party? Look no further than glazed duck breast! With just a few ingredients and simple techniques, you can make elegantly glazed, tender and juicy duck in under an hour. Here’s a step-by-step guide to mastering this restaurant-worthy dish at home.

Benefits of Cooking Duck Breast

Duck brings several advantages to the dinner table:

• Leaner than other poultry yet still tender and moist
• Richer, meatier flavor than chicken or turkey
• Rendered duck fat is prized for cooking
• Skin crisps up beautifully when seared

Glazing adds even more decadence! Let’s get cooking.

Shopping for Duck Breasts

In the market, look for:

• Good marbling of fat throughout
• Meaty, thick cuts with skin on
• Pale pink to deep red color
• Fresh scent, no off odors
• Sold in well-sealed packages

About two 6-8 oz breasts will feed 2-4 people.

Preparing Duck Breasts for Cooking

To prep duck breasts:

• Trim excess fat from sides
• Score skin diagonally in crisscross pattern
• Rub meat side with salt and pepper
• Optional: Dry brine skin uncovered in fridge 8-24 hrs

Glazing and Cooking Methods

You can glaze and cook duck breasts several ways:

Pan Sear

Sear skin-side down in a hot skillet. Flip to sear meat side briefly. Glaze and roast in oven.

Grill

Grill over indirect heat, skin-side up. Glaze and finish over direct heat.

Roast

Roast in oven at 400°F, skin-side up. Brush with glaze during last 10 minutes.

Cook to between 135-145°F for ideal doneness.

Delicious Glazing Options

Some tasty glaze ideas include:

• Spicy orange ginger
• Sweet and sour
• Cherry balsamic
• Honey mustard
• Orange miso

Get creative with your favorite flavor profiles!

Complementary Side Dishes

Pair glazed duck with sides like:

• Roasted or mashed sweet potatoes
• Sautéed greens like spinach or kale
• Wild rice or quinoa pilaf
• Roasted veggies like Brussels sprouts or asparagus

A simple green salad or fresh fruit also balance the richness nicely.

Serving and Storing Leftovers

Carve glazed duck breast into thin slices. Refrigerate leftovers:

• In airtight container up to 4 days
• Submerged in broth or au jus up to 1 week

Reheat gently before serving again.

Common Questions

What’s the best way to carve duck?

Slice thinly across the grain. The meat fibers run diagonally from top to bottom.

Can I prepare duck breast sous vide?

Yes, cooking low and slow tenderizes duck breast beautifully.

What are good skillet alternatives?

Cast iron, carbon steel, and stainless steel all work well.

Is duck breast done when skin crisps?

Crispy skin indicates doneness on the outside. Use a meat thermometer to check internal temp.

What wines pair well with duck?

Pinot noir, Beaujolais, Cabernet, and Zinfandel complement duck nicely.

Impress Your Guests with Glazed Duck Breast

With its savory crispy skin, succulent meat and sweet glaze, duck breast makes for an elegant yet easy weeknight dinner or dinner party entrée. The rich flavor needs little adornment. Serve with fresh sides and wine for a sophisticated meal that’s sure to satisfy.