How to Make Crispy Duck Breast Like a Pro

Video Description

Duck is the bird that is missing from your menu. This recipe will knock your socks off! We discuss: How to get duck breast crispy?, How to cook duck breast so it is tender?, and What is the secret to crispy duck skin? Find our recipes and more on our website: https://galleyofthesun.com Check out our Patreon Page @: https://patreon.com/GalleyoftheSun Our favorite food items, equipment and what we use to film our episodes can be found at: https://www.amazon.com/shop/galleyofthesun Ingredients: 4 boneless duck breast halves (about 6 ounces each), skin scored on the diagonal Salt and ground black pepper. https://amzn.to/4f9Q6p0 https://amzn.to/4f4srGF For the Sauce: 2 medium shallots, minced (about 1/3 cup) ¾ cup dry red wine ¼ cup dried cherries https://amzn.to/4n0XLuh 1 cup chicken broth https://amzn.to/49f0TNt 1 t juice from 1 lemon 2 T cold unsalted butter 1. Pat the duck breasts dry with paper towels and season with salt and pepper. 2. Heat a 12-inch nonstick skillet over medium heat until hot, about 3 minutes. 3. Add the duck breasts, skin side down, lower the heat to medium-low, and cook until the fat begins to render, about 5 minutes. 4. Continue to cook, adjusting the heat as needed for the fat to maintain a constant but gentle simmer, until most of the fat has rendered and the skin is deep golden and crisp, 20 to 25 minutes longer. 5. Flip the duck breasts over and continue to cook until the center of the breasts are medium-rare and measure 125 degrees on an instant-read thermometer, 2 to 5 minutes. 6. Transfer the duck to a carving board, tent loosely with foil, and let rest while making the sauce (the duck temperature will rise to 130 degrees before serving). 7. Pour off all but 1 tablespoon of the fat left in the skillet. 8. Add the shallots and cook over medium-high heat until softened, 2 to 3 minutes. 9. Add the wine and cherries and cook until the liquid has reduced to a syrupy consistency, about 4 minutes. 10. Add the chicken broth and cook until the sauce has thickened and measures about 1 cup, about 5 minutes. 11. Whisk butter into the sauce, then remove pan from heat and stir in the lemon juice. 12. Season with salt and pepper to taste; transfer the sauce to a bowl or gravy boat. Slice the duck breasts thin and serve over rice, passing the sauce separately or pouring it over the duck. ENJOY! Credits: Shot with GoPro10, GoPro11 and iPhone 14 Pro Max Edited with DaVinci Resolve Studio 18.1.2 Music courtesy YouTube Studio: The Trapezist - Quincas Moreira Opening title animation courtesy our OUTSTANDING editor: Mariah Holt End Title and Subscribe graphics courtesy of our awesome friends from Rhubarb & Cod https://www.youtube.com/c/rhubarbandcod/null Social Media: Visit us on Twitter: @galleyofthe Visit us on Facebook: GalleyoftheSun Visit us on Reddit: u/GalleyoftheSun For business inquiries, email us: galleyofthesun@gmail.com DISCLOSURE: When we link to products and services, those links may be customized affiliate links. If you click on any of those affiliate links and make a purchase within a certain time frame, We’ll earn a small commission. The commission is paid by the retailers. Here’s an example: If we link to our favorite vegetable peeler, and you click on that link and complete a purchase within the next 24 hours, we may receive a commission somewhere between 1 to 10 percent of your total order. We are careful to link to products and retailers that we use ourselves and recommend. These affiliate programs use cookies to track visits for the purposes of assigning commission on these sales. Money earned keeps Galley of the Sun running and allows us to do what we love. Thank you for your support. SELECT AFFILIATE PROGRAM DETAILS: We are currently members of affiliate programs with Amazon and Dalstrong. We are eligible to earn from qualifying purchases.