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Butter-Basted Halal Duck Breast with Crispy Skin and Pan Jus

Butter-Basted Halal Duck Breast with Crispy Skin and Pan Jus

Ingredients (Serves 1)

Halal Duck Breast110 g
Butter5 g
Salt1 pinch
Black Pepper1 pinch

Instructions

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.
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.
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.
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.
5
Slice the duck breast thinly against the grain and serve immediately with the pan jus poured over.
Butter-Basted Halal Duck Breast with Crispy Skin and Pan Jus
Featured Recipe
Lunch
27 min
Medium
High Protein
Low Carb
Quick Meal
High Protein

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.

27 min
1 servings
MEDIUM
Lunch
27 min
Medium
High Protein
Low Carb
Nutrition Facts
485
Calories
26g
Protein
0g
Carbs
42g
Fat
🎉
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Ingredients

Servings:
1
Dairy & Proteins1
  • Butter5 g
Pantry Staples2
  • Salt1 pinch
  • Black Pepper1 pinch
Additional Items1
  • Halal Duck Breast110 g

Instructions

  1. 1
    Step 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.

  2. 2
    Step 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.

  3. 3
    Step 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.

  4. 4
    Step 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.

  5. 5
    Step 5

    Slice the duck breast thinly against the grain and serve immediately with the pan jus poured over.

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