Duck is a delicious dark meat bird, that can actually be consumed (and has its best flavor) at medium rare. Duck fat is also great for cooking, so be sure to reserve any leftover duck fat for a later use
- 2 Duck Breasts
- 1/2 tsp Dried Thyme
- 2 tsp Olive Oil
- Salt & Pepper to taste
Score the skin of the duck in a cross-hatch pattern. When scoring the skin, be sure not to cut into the meat. Cutting the cross-hatch into the skin will help in rendering the fat.
Once you have scored the duck, season both sides with dried thyme, salt and pepper to taste. Allow to marinate for a minimum of one day or up to three days.
When you are ready to cook the duck, heat a small skillet over medium heat and add your olive oil. Once the oil begins to shimmer slightly add the duck skin side down and reduce the heat to medium-low. Allow to cook for 8-10 minutes with the skin side down.
Once most of the fat has rendered from the skin and it has turned a deep crispy golden brown, turn the duck over and cook for 3-4 minutes.
Remove the duck from the pan and serve at medium rare for best flavor.
NOTE: Duck takes well to a wide range of flavors, most notably sweet flavors, which is why we often serve our duck breast with our Jelly Palm Jelly or even a sweet Blueberry Jam.