Roasted or grilled duck breast and sauteed potatoes recipe, duck breast has a rich flavor and can advantageously replace a good sirloin in terms of proteins and minerals. It is also much cheaper, about half the price of sirloin, delicious!
Duck breast can be cooked rare to well done, I like mine medium to well done.
Do I eat the skin? Personally, I don’t because I don’t like meat fat and will thoroughly remove any piece of fat that I can see. Depending on the recipe I am making, I will remove the duck skin before cooking, it’s easy enough to do, sometimes I will remove as I eat…
Here I cooked my duck breasts with the skin because I served them with sautéed potatoes. What I like to do is sear the breasts on medium heat skin side down, then I collect the released oil as the skin melts and I’ll use it to sautéed potatoes, oh that is soooo gooood!
You can also remove the duck skins, melt them on medium/low heat, let cool a bit, filter the oil and store it into a lidded jar in your refrigerator for about a month. Then you can use this oil to sautéed potatoes, or vegetables like celery ball, turnips, parsnips, sweet potatoes, etc.
28.8 oz. (800 to 900 g.) or 2 duck breasts
28.8 oz. (800 g.) potatoes, peeled and cubed
Salt and pepper to taste
Make a few incisions into the breasts skin
In a large pan, on medium high heat, sear the breasts skin side down for about 10 minutes, gather the oil into a glass/heatproof bowl as the skins melt, leave only enough oil in the pan to sear the breasts on the other side
Then turn the breasts over and sear them for about 7 minutes or to your liking, I prefer to count 7 minutes, slice the breasts and if I find that some slices in the middle are really too raw, I will just put them back a few seconds into the hot pan
Add salt and pepper to taste, a pinch of dry herbs if you like
Add as much duck skin oil as you need to a pan and sautéed potatoes on medium/high until they’re golden and crispy
Add salt and pepper to taste
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