BASIC ROAST DUCK BREAST
Steps:
- PREPARATION 1. Score fat on duck breast in criss-cross pattern at one-inch intervals. 2. Mix the five-spice powder, honey, soy sauce and lemon juice together in a dish, brush the mixture over both sides of the duck breasts and place the breasts in a dish. Cover and allow to marinate at least an hour at room temperature or up to 24 hours in the refrigerator, whichever is more convenient. 3. Preheat oven to 175 degrees. 4. Heat large, heavy skillet, preferably nonstick, to very hot. Remove duck breasts from marinade, reserving marinade for sauce, if desired. Place duck breasts in the skillet skin side down and sear for about two minutes, just until the skin is well browned. Remove the duck breasts from the skillet. Pour all the fat out of the skillet (reserve the fat for the sauce or other cooking, if you wish). Return the duck breasts to the skillet skin side up and cook for about a minute, just until the meat is seared. 5. Transfer the duck breasts skin side up to a baking dish that will hold them in a single layer. Place in the oven for about an hour. By this time the duck breasts will be uniformly pink throughout. They can remain in the oven as long as two hours and can sit warming even longer if the oven is turned off after two hours. The recipe can also be expanded for as many duck breasts as you need. 6. To serve, slice the duck breasts on an angle, into slices a quarter to a half-inch thick. Array on a platter and serve. YIELD8 servings
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Alanna Trejo
a_trejo50@hotmail.comThis recipe looks delicious.
Zoe Pickering
pickering-z71@gmail.comI can't wait to try this recipe.
Ameerkhan 5817
a-5@hotmail.comThank you for sharing this recipe.
Jamie
jamie83@hotmail.comI will definitely be making this recipe again.
Kim Peters
p.kim45@aol.comThis is the best roast duck breast recipe I've ever tried.
luis P.
l_p78@gmail.comI'm so glad I found this recipe.
Yeasin telecom
t@yahoo.comThis was my first time cooking duck breast and it turned out great.
Hasnain Gull
hgull@aol.comI highly recommend this recipe.
NOSHEEN SAMI
n-sami@aol.comThis recipe is a keeper.
Faith Reed
r_f@gmail.comI've made this recipe several times and it's always perfect.
Barack Vampz
barack_vampz@gmail.comDucktastic!
Bithe Islam
bithe.i35@gmail.comAmazing recipe!
Ndaedzo Thovhakale
thovhakalen@aol.comThis is my go-to recipe for roast duck breast. It's always a hit with my friends and family.
Hayden Chroscicki
chroscicki-hayden36@yahoo.comThe duck breast was delicious but the crispy skin wasn't as crispy as I would have liked. I think I will try cooking it for a few minutes longer next time.
theyluv_shuan jackson
theyluv_shuan.j@hotmail.comThis recipe was a bit too complicated for me. I'm not a very experienced cook, so I had a hard time following all the steps. The duck breast also came out a bit overcooked.
Sanyu Madrine
sanyum@gmail.comI'm not sure what went wrong, but my duck breast came out dry and tough. I followed the recipe exactly, so I'm not sure what I did wrong.
Edwin Edwish
edwin_edwish5@gmail.comI followed the recipe exactly and the duck breast turned out perfectly. The skin was crispy and the meat was moist and tender. I served it with roasted potatoes and asparagus and it was a hit with my family.
Nabiha Tahsin Manha
t_nabiha@yahoo.comThis recipe is a must-try for any duck lover. The duck breast was cooked to perfection and the crispy skin was divine. I loved the combination of flavors from the thyme, garlic, and rosemary. I will definitely be making this recipe again.
JUICE WROLD 999 XXXTATESON
j_xxxtateson39@gmail.comI was a bit hesitant to try this recipe because I'm not a huge fan of duck, but I'm so glad I did! The duck breast was cooked perfectly and the flavors were amazing. I especially loved the crispy skin. I will definitely be making this recipe again.
Alifh Haseen
a-h@gmail.comThis roast duck breast recipe was a game-changer for me. I've tried roasting duck breast before, but it always came out dry and tough. This recipe, however, produced a perfectly cooked duck breast that was moist, tender, and flavorful. The crispy ski