The roasting of a duck breast is shown step by step in this article with many photos and tips. Who knows my blog and my Youtube videos, knows it long ago: For me there is nothing better than duck. Since my apprenticeship at Alfons Schuhbeck I love duck, prepared in any form. At the Saucier-Posten in the big Alfonskitchen I was allowed to fry ducks every day, to trigger them later and finally to prepare duck sauce. When the ducks are released in the late afternoon, there is always something delicious duck meat left for me. The preparation of a duck breast, at the photo a barbarian duck breast is to be seen, I show in this contribution in detail.
Frying Duck Breast, Step by Step Cooking School and Kitchen Story with Tips
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
1. Fry the Duck Breast until crispy, that’s how it works!A duck breast must be crispy and fine, in the case of a barbarian duck breast roasted pink on the plate. The barbarian duck breast is easy to recognize, it is usually sold individually vacuum-packed. This fine duck breast is highly appreciated because of its low fat content. The duck breast becomes crispy when roasted with two tricks:
- First, the breast is incised on the skin side. This allows large parts of the fat to escape during roasting, which makes the skin crispy.
- Secondly, plenty of salt and a longer frying process is needed on the skin side. The salt does not only season but also provides the crispy finish.