FOOD NEWS
The Best Way To Cook Pan-Roasted Duck With Crispy Skin
BY RYAN CASHMAN
Duck breast has a lot of fat under the skin, and while the fat is tasty, all of it has to render out before the skin can get crisp. Pan-roasting is the best method to achieve this.
Pan-roasting involves searing the duck on the stove and then finishing it by roasting in the oven. The method gently cooks the meat while also crisping the skin perfectly.
Pierce or score the duck skin to help the fat render out before cooking it in a pan over medium heat. Sear the breast skin-side down for 90% of cooking time.
The skin will become crispy while also forming an insulating barrier around the meat. This protects the meat so it can finish cooking in the oven without overcooking or drying out.
Finish the duck in the oven for a few minutes, just until the internal temperature reaches medium rare at 125 to 140 degrees Fahrenheit.
You can use the duck fat left over from searing to baste the meat towards the end. Rest the duck for a few minutes and then enjoy the tender meat and beautifully crispy skin.