Guest Chef CHEF G’s PAN-SEARED DUCK BREAST
Raw duck breast is wonderful piece of very dark red meat with a thick layer of fat, sometimes just as thick as the breast meat itself. As you sear the breast, the fat gently renders away and the skin becomes crispy, leaving a pool of “liquid gold” duck fat to save and use again. And as the fat renders, the breast magically plumps up to a beautiful succulence that is a joy to experience on the palate. YES…it’s that good.
The secret to achieving crispy duck breast skin is to score the skin and fat in a crosshatch pattern (being careful not to pierce the meat), and sauté the breast on its skin side over low heat. That allows the fat to render (melt) out. Low and slow is the way to go.
The duck breasts I used for this preparation had a very thin layer of fat, so I chose to not score the skin. However, if the fat layer is really thick, definitely score the skin to ensure the fat is adequately rendered during cooking.
As for that “liquid gold” (rendered fat), don’t discard it. Duck fat is highly regarded as a superior fat for cooking. It provides intense flavor, has a high smoking point, and is considered one of the healthiest of animal fats.
DO NOT fear the duck breast! Even the most novice home cook can have dinner guests feeling ‘sophisticated’ with this really simple recipe.
And as I always like to say, Have Fun, Be Creative, and BON APPÉTIT!
~Chef G
CHEF G’s PAN-SEARED DUCK BREAST RECIPE
- 4 trimmed duck breasts, skin on
- 1 tsp sea salt
- 1 tsp dried tarragon
- 1 tbsp coarse lemon zest
- 1/2 tsp ground chipotle pepper
PREPARATION:
Combine all seasoning ingredients, and rub onto both sides of duck breasts. Wrap each breast with plastic wrap and allow to sit for one hour, or refrigerate for up to 24 hours. The salt and lemon zest will draw moisture out of the skin and create a flavorful crispiness.
Heat 1 tbsp butter in a heavy pan over medium heat. Place breasts in pan skin side down, and cook for 8-10 minutes until skin is nicely browned. Be careful not to let them burn. Flip and cook on flesh side for another 4-5 minutes, reducing heat a little if necessary. Remove from pan and allow breasts to rest for a couple minutes.
Serve with a nice rich brown sauce or fruit-based sauce, and your choice of fresh vegetables. Simple goodness…“Cooking is my passion, and my therapy.
My culinary philosophy is ‘Simple Goodness’…” ~Chef G
______________________________________
Chef Derrill Guidry (Chef G), a recent transplant in Cincinnati, is a self-taught chef and native of SW Louisiana, where cooking and eating is a way of life. He began experimenting in the kitchen at about the age of 6…and has been doing so ever since. In his early teens Chef G began traveling abroad, experiencing the culinary cultures of many countries. He also traveled extensively while serving as a commissioned officer in the US Army, retiring in 2011 after 21 years of service. From 5-star restaurants in Hong Kong, to street vendors in Saudi Arabia, and even in bedouin tents in the desert surrounding the Pyramids at Giza in Egypt, Chef G has experienced many very unique foods and spices that helped him to develop a style of cooking that is sophisticated and refined, appetizing and appealing, yet not intimidating to even the choosiest eaters. He creates what can only be described as simple goodness.
______________________________________
Chef G is currently working exclusively on developing and publishing his first cookbook, while exploring Cincy’s culinary scene.
CONTACT: thegspotculinary@gmail.com
BLOG: http://thegspotculinary.com
PINTEREST: http://www.pinterest.com/spook06/my-foods-the-g-spot/
FB: https://m.facebook.com/profile.php?id=259194292533&ref=bookmark
