It’s the second week of our five-part series on classic French cuisine made possible by friends at All Clad Canada who sent us some amazing pots, last week we made red wine braised short ribs and this week we’re sharing how to cook duck!
I love duck but it seemed like such an intimidating meat to cook, but of course Dave told me it was easy, especially if it’s roasted duck breast.
Of course he was right.
If you want to learn how to cook duck this is a fantastic recipe and of course classic French dishes always impress. And as we’re on the cusp of autumn, roasted dishes are perfect for French themed dinner parties at home.
The key to great duck is having a delicious crispy skin while keeping a rosy pink breast so Dave emphasized what side to cook (skin side down) and rest (flesh side down. Searing the duck breast and finishing it in the oven is nearly foolproof.
I love this quote. Even though we work a lot and often eat on the go, at least once a week we try to really enjoy dinner together. Two duck breasts are really enough for a couple of meals, we ate the duck the first time with dandelion greens tossed with parmesan and two nights later we chopped up the leftovers and had it in a quick pasta.
Duck breast can and should be served rare. In this recipe we let the meat sit and then just heat it back up in the oven before serving.