Pan roasting is one of the great ways to cook meat indoors. Any cut of meat that will fit in a pan (chicken breast, steak, pork chop, etc.) can be seared over high heat, then finished in a moderately hot oven. Searing gives the meat browned flavor and crispness, and finishing in the oven helps the meat cook evenly throughout. Are you ready to learn How To Pan Roast A Duck Breast?
Duck sometimes seems daunting to cook at home. But a duck breast is about as easy to cook as a strip steak, especially when pan roasted. Searing the breast fat-side down helps render and crisp the thick layer covering the meat.
First, score the fat side of the breast by making shallow, crosswise cuts. (This helps the fat melt away into the pan.)
Then, season the breast generously on both sides with salt and pepper.
Next, heat a tablespoon of canola oil in a heavy pan over medium-high heat until it is hot but not smoking. And sear the breast fat-side down until much of the fat melts away, and the skin turns brown and crisp, about 4 minutes.
Flip the breast over with tongs and sear the other side for another couple of minutes.
Finally, pour off most of the fat, slide the pan into a pre-heated 350F oven and cook until the duck is 125F in the thickest part. Let the meat rest 10 minutes before slicing at an angle.
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Link: Does Searing Meat Really Seal In Moisture?