Try this – Duck breast, the steak you have when you’re [Ed. That’s enough]
By The Bearded Canadian
Recently, I’ve been wading out into the back waters of the feasting kingdom and my back catalogue of sports movies, to expand my culinary repertoire, and (re-)stumbled upon the mighty duck!
Though it is quite popular, at least in in French or Chinese cuisine, it’s not a dish often served when you gather together with your mates for some barbeque – but perhaps it should be! You see, in a world where so many things taste like chicken… duck breast surprisingly tastes like steak (It’s even red like steak too)!
With that in mind, here are some simple tips to cook up the breast portion of the echo-less beast [Ed. might have to google that one]:
*PREP IT LIKE A STEAK*
You can go as fancy as you want with duck breast, but it actually shines wonderfully with just salt, pepper and garlic powder! [Ed. Didn’t you recently adorn one of your offerings with a juniper berry sauce? Hmmmm?!] Just like a steak, remove as much moisture as you can from the meat, and hit it liberally with that SPG. Be sure to score the skin and to get all the flavour in there!
COOK IT LIKE A STEAK… Sort of!
With steak you want a ripping hot bbq to sear in the juices right away, but because of the high fat content in the skin, duck breast is best cooked starting with a cold bbq and then turning the heat up once the fat has rendered. However, just like steak you can eat duck breast medium rare! Again, score the skin to help render the fat, and place it on a cold hot plate, turn the gas to low and let the fat render out for 10-15 mins. Don’t rush this part, you want the fat rendered and the skin nice and crispy!
So, walk away, grab a drink, tend to those ribeyes [Ed. Train enters the chat]… Once the skin is rendered transfer it to your grill and cook skin side up till your desired temp.
Med. Rare 54degrees C. Medium 60degrees C. Well Done… ? You know better than that.
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REST IT LIKE A STEAK
Again, just like a steak, the meat needs to rest for at least 10 mins. You’ve come this far and you don’t want to lose all that flavour and juice! I wouldn’t cover it up though as you want to keep the skin crisp! Finally, slice it up, serve and have fun watching your guests try to figure out what part of the cow they are currently enjoying!
As always, “try this” and …Feast on!