When you cook duck breasts, how do you get the fat layer on top crispy?
My grocery store now carries incredibly good duck breasts cryovac'd 4 to a package. I buy 2 packages, cook all 8, and vacuum-pack all the extras.
I cook them:
- In my Big Green Egg http://www.biggreenegg.com/
- Indirect, with a cast iron skillet (for 4) or cast iron pizza pan (for 8) underneath to catch the duck fat drippings and prevent flare-ups
- at 375 degrees F
- till the Thermopen reads 145 degrees F
First time: Fat side up, another cast iron skillet on top of the fat, meat side down. The skin got nice and crispy. (used a skillet on top of the fat because the recipe called for foil-wrapped bricks on top)
Last night: Fat side down, nothing on top. The meat was *perfectly* cooked, really delicious, but the fat on top was still undone.
I was OK with that becuase I was cooking them all in advance to have for breakfast for relatives coming in this weekend. Am going to try a "Fried Poached Egg with Smoked Duck Breast" recipe. (yes, you actually poach the egg, bread it w/ Panko bread crumbs, and then fry it!) I'll remove the fat layer before I slice the duck for breakfast.
1) When you cook duck breasts, how do you get the fat layer on top crispy? (whether in oven, or skillet, or grill)
2) What should I do with the extra duck fat?
I sprinkled a healthy amount of John Henry Cherry Chipotle rub on it, so the fat layer is lots spicier than I thought it would be! (but it definitely made the meat taste incredible!)
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