Cooking Class: Duck Breast with Charred Eggplant
If you love duck, but you’re unsure about cooking it, boneless breasts are the perfect confidence builder. The skillet technique in this recipe is no harder than cooking a steak.
The trick is to lightly score the skin in a crosshatch pattern and then cook the breasts slowly, skin side down, so the fat renders before the skin gets too brown. Don’t be tempted to baste the duck in that rendered fat. Instead, do just the opposite. Remove most of the fat every few minutes so the meat never gets “deep-fried” and overcooked. Save every drop of the fat for cooking roasted or fried potatoes.
We call for whole ducks in this recipe because we want you to use the legs and thighs for the duck confit on page 286. But if butchery is not your thing, just buy 4 boneless duck breasts. Serve this dish with plenty of crusty bread or flatbread to sop up all the flavors.
Follow along with Chefs Justin and Tracey as they make this dish live!