2007-02-27 04:22:45 · 9 answers · asked by maizer31 1 in Food & Drink ➔ Cooking & Recipes
Heat a large heavy skillet on medium high. Fry the duck breasts skin side down, until the skin browns and fat runs out, about 10 minutes. Remove the breasts from the pan, and pour off most of the fat. Return breasts to pan, and fry skin side up for another 10 minutes. Remove breasts from pan, and allow to rest on a baking sheet.
2007-02-27 04:25:42 · answer #1 · answered by Soldier'sWife 3 · 0⤊ 0⤋
Frying Duck Breast
2017-01-02 10:35:00 · answer #2 · answered by ? 4 · 0⤊ 0⤋
Pan Fry Duck Breast
2016-11-16 08:44:35 · answer #3 · answered by ? 4 · 0⤊ 0⤋
in my duck roasting experiences, i find that undercooking the breast so it retains it's tenderness is EXTREMELY KEY. i bring the water to a boil, add the spices, and then plunk in the meat for a sizzling eight minutes. remove it by means of two pitchforks, serving as leverage and grippage. feast.
2007-02-27 04:37:29 · answer #4 · answered by Shanjo N 1 · 0⤊ 0⤋
2 minutes on each side, on a very hot dry pan. You will not need oil as the fat will come out of the duck. Ideally it should be quite pink inside. Rest it, slice it and keep it warm. Serve with a good sauce - I like orange with mine, or a cumberland sauce.
2007-02-27 07:56:21 · answer #5 · answered by zakiit 7 · 0⤊ 1⤋
well frying not that long.
if not from frozen then about 5 minutes one side, 5minutes on the other.
2007-02-27 04:35:52 · answer #6 · answered by Button.Monster 3 · 0⤊ 0⤋
in the oven: 220 degrees celsius, 10 minutes with skin down, turn around 10 minutes with skin on top, turn oven off and keep it another ten minutes. then its perfect.
2007-02-27 04:30:58 · answer #7 · answered by schnatterbiss 1 · 0⤊ 0⤋
i don't know...ask martha stewart
2007-02-27 04:30:10 · answer #8 · answered by Anonymous · 0⤊ 2⤋
i dont know
2007-02-27 04:31:26 · answer #9 · answered by mavell j 2 · 0⤊ 2⤋