Butter-Basted Halal Duck Breast with Crispy Skin and Pan Jus
A sophisticated lunch featuring perfectly rendered halal duck breast with exceptionally crispy skin, continuously basted in its own fat and butter to create a rich, flavorful pan jus.
Ingredients
- Butter5 g
- Salt1 pinch
- Black Pepper1 pinch
- Halal Duck Breast110 g
Instructions
- 1Step 1
Score the skin of the halal duck breast in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper.
- 2Step 2
Place the duck breast skin-side down in a cold, oven-safe skillet (cast iron recommended). Turn heat to medium-low and slowly render the fat for 12-15 minutes, pouring off excess fat as it accumulates. The skin should become golden brown and crispy.
- 3Step 3
Flip the duck breast meat-side down. Increase heat to medium. Add the butter to the pan. Tilt the pan slightly and continuously baste the duck with the melted butter and rendered duck fat for 3-4 minutes, until the internal temperature reaches 57°C (135°F) for medium-rare.
- 4Step 4
Remove the duck breast from the pan and let it rest, skin-side up, on a cutting board for 5 minutes. This allows the juices to redistribute and keeps the skin crispy.
- 5Step 5
Slice the duck breast thinly against the grain and serve immediately with the pan jus poured over.
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