Perfectly fried duck breast fillets recipe
A bullet-proof and easy fried duck recipe that will produce the most perfectly cooked fried duck breast fillets every time.
Equipment
- Frying pan
Ingredients
- 2 Duck breast fillets with the skin on
- 1 tablespoon Sea salt or smoked salt
For the sauce
- A dash of red wine vinegar
- 25 ml (approximately 2 tbsp) of fresh orange juice
- 50 ml (approximately ΒΌ of a cup) of red or white wine
- 200 ml (slightly less than 1 cup) of veal/beef stock
- 20 g (a spoonful) of butter
Instructions
How to coook the duck fillets
- Score the ducks through the skin diagonally making sure you do not cut the flesh. Rub salt into the skins
- Put a cold pan on the hob and place the duck breast fillets in, skin side down. Turn on the heat to a very low setting. Cook on a very low heat for 25 minutes keeping the ducks skin side down. Regularly apply a little pressure to the breasts to ensure the skins keep contact with the pan and baste the ducks with the fat and regularly pour off the fat that accumulates.
- After 25 minutes, remove the duck from the pan and pour out any remaining fat.
- Return the pan to the hob and turn up the heat to medium high. When the pan starts to smoke, place the breast back in skin side down for 1 minute. Turn them over and cook for 2 minutes. Turn once more on the skin side down and fry for 1 final minute. Take the ducks out of the pan and rest them on a wooden board whilst you prepare the sauce.
How to make the best sauce
- Whilst the pan is hot, deglaze with the red wine vinegar and orange juice. Scrape up all the pieces in the pan and stir to combine.
- Add the wine and stir once more for roughly 2 minutes or that the wine has reduced by half.
- Pour in the stock and simmer for 5-6 minutes until the sauce coats the back of a spoon. Add the butter and whisk to incorporate to glaze.
Serve
- Serve the fried duck breast fillets with your favourite potatoes and greens. We opted for a creamy potato mash and asparagus.