Sunday, October 12, 2008

Pan fried Duck Breast

Duck meat is one of my favourite meats due to its richness in taste. It takes very little effort to make it tastes good. A well cooked duck should have crispy skin, moist within the meat. The best way of archiving that within a short span of time will be pan frying it.

The duck breast is lightly seasoned with salt, pepper and little bit of olive oil. It is then fried it in a pan the skin side down:

The heat should be not to high, as we want the fat between the skin and meat to be dissolved into oil. As you can see the picture above, the pan is full of oil from the dissolved duck fat.

While the duck is cooking, boils some water in a pot and add some new potatoes into it.

Once the duck breast is cooked, put it into grill with the skin side up. Grill it for a while. In the mean time, cut the cooked potatoes and fry them in the duck fat:

The potatoes will absorb all the flavour of the duck fat, and make them very crispy. Oh ya, while you are frying your potatoes, make sure to take a look at the duck breast in the grill too. The skin gets burned quickly in the grill.

Here is how it looks like in the end:


At October 13, 2008 5:46 pm, Blogger Dreamee said...


At November 04, 2008 4:20 am, Blogger 天然パーマンTENNEN PARMAN [from Japan] said...

Hi, I am Tennen-Perman,E-mail from Japan.
I visited your site sometimes so far.
You have a cool site.
I linked your site in my blog.
I administer a blog talking about cooking.
Please link to my site in your ones if you like it.

thank you!

At November 14, 2008 3:41 am, Anonymous Alexis said...

i love duck myself but ive not actually tried cookin it. i'll give ur recipe a try. thanks for sharing and by the way the end result looks delicious!

At November 15, 2008 6:07 pm, Blogger FooDcrazEE said...

yummy . . .getting better eh ?

At November 17, 2008 12:22 am, Blogger BengChuan said...

thanks for the compliments :)

dreamee: I will send an email attachment of the pic to you then

Tennen: I am just a guest blogger in this site. I will ask shawn. Btw, it will be nice to have some pics of your food in your site

alexis: try it and share the pic with us :)

foodcrazee: hopefully getting better by cooking it more.

At November 19, 2008 3:17 pm, Anonymous alexis said...

i'll definitely try it but before that i gotta head down to the wet market to hunt for it otherwise i'll look for alternatives then. its pretty rare to get fresh duck over here, most of it are those frozen ones. mayb i can make friends with the chicken seller n persuade him to reserve a duck breast for

At November 20, 2008 10:13 am, Blogger BengChuan said...

alexis: yupe.. making friends with the right ppl will get you the duck breast.. or you can buy the whole duck then cut the portion out. The rest of it can be used for a soup.

At November 20, 2008 2:13 pm, Anonymous alexis said...

kinda tempted to get the whole bird but then the amount of oil that i'll need to sieve if i were to use the rest of the duck for soup would be tedious! unless i boil n keep it in the fridge for next day's use then that way i can definitely scoop the harden oil easily without any hassle.

oh there any other way besides grillin? cuz i dont have a grill at home , so i thought mayb i can use a non stick or somethin? or so i need to do it the satay style?

At November 20, 2008 11:31 pm, Blogger BengChuan said...

Hmm pan frying the duck skin alone will not make the skin very crispy. Hence the grilling to "dry" up the skin from excessive oil. I'm not sure the satay style will work but that is the closest form of grilling that I can think of.

Oh ya don't throw away the duck fat. It gives very good flavour when you cook it with rice.

At November 21, 2008 2:09 am, Anonymous Alexis said...

ah i see.. well if thats the case then i guess i gotta do it the satay way then or how bout u know , those old oven, round shaped without any tempreature control buttons, can i jst drop it in n wait till it dries up on the steel rack in the oven? n check on it constantly?

ah, like how most ppl will use the chicken fat to cook chicken rice?

At November 21, 2008 11:11 am, Blogger BengChuan said...

Hmmm.. I am not very sure about the round oven thingy, but you can give it a try. I am curious about how it looks like, as I have never seen one before.

yupe.. like chicken rice :) but don't put too much. It has very strong flavour, and put in some ginger and garlics

At November 21, 2008 4:44 pm, Anonymous Alexis said...

yea, i should probably give it a try. i did once put some chicken wings with some mustard and some other ingredients but it didnt turn out to be how i expected it to be. i'll snap a pic of the round oven for u. but how do i show u?

ah yea, ginger and garlic's very important to put off the smell too. but honestly i kinda find it disgustin to put the fat into the rice mayb jst once u know , to know how it taste like. oh yea, do u think clove/bunga cengkih can be added to it as well?

At November 22, 2008 11:46 am, Blogger BengChuan said...

hmm.. I sent you an email via the email add you provided in your blog. Well, won't want to publicise my email add for potential spammers out there.

well, most of the tasty food is not very healthy :) Clove gives a very sweet smell and taste to it. It is okie for small amount (one or two). Too much, it will be overpowering the duck taste.

At November 22, 2008 12:56 pm, Anonymous Alexis said...

got your email. thanks.
you're right bout wht taste good isnt good for health.

mayb clove will be perfect for ginger chicken rice?

At January 12, 2012 4:16 pm, Anonymous Anonymous said...

Making some now! Thanks for the tips.


Post a Comment

Links to this post:

Create a Link

<< Home