How cook duck breast

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Inspired by geniuskitchen. Estimated values based on one serving size. Made this recipe and it is a keeper!

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Duck breast is an easy and delicious meal! The breasts only take about 10 minutes to prepare and 15 minutes to cook. Eat the breasts alone as a tasty snack or serve them with a fruit sauce and your favourite vegetables.

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A well-roasted duck breast offers your palate a remarkably appealing combination of flavors and textures. The meat itself is dark, lean and flavorful, while the golden skin provides a crisp and richer complement. The net result -- an alluring contrast of fat and lean -- is akin to a bacon-wrapped piece of beef tenderloin.

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Our easy-to-cook duck meat can be grilled, pan-seared, roasted, braised or eaten as a confit. It can be thrown into many quick dishes, making it a highly practical ingredient for everyday meals. Serve it plain with a fruit sauce on the side.

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Duck Breasts have become a staple in many of the better restaurants and pubs we love to eat at. Duck Breasts are easy to cook and are a delicious way to introduce more poultry into your diet. This is a sponsored post on behalf of Maple Leaf Farms.

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Easy recipe, it takes only 30 minutes from start to finish, with so much flavor! Gluten free! I love to eat duck.

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Learn how to make Peking duck rolls using this simple approach, along with the secret to making crispy, juicy and flavorful duck in your own kitchen! Growing up in Beijing, I was spoiled by fantastic duck dishes. Mastering the technique of roasting Peking duck is a long journey that I have yet to conquer.

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One of the most common requests I get from readers is for step-by-step instructions on how to cook a duck breast properly. And this same technique works for goose breasts, as well as any other dark meat bird breasts, like pigeons, sharp-tailed grouse and the like. Be sure to have breasts with skin on them.

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Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month. Duck has a thicker skin, higher fat content and a stronger, meatier flavour than chicken. You could also fry duck breasts until browned, then cook them slowly in liquid, as in our pappardelle recipe below.


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