Duck is such a sexy poultry and delicacy. It’s a bit healthier than chicken. Yes. It is fatty but the fat is healthier than chicken. Render off the fat from duck breasts and use the fat to cook with. I especially love to use the fat for cooking potatoes, like this Smashed Fingerling Potatoes.
To maximize extracting the fat, I first place the duck breasts skin-side down in an unheated pan. Cook oven medium low or low heat and just let the fat render. Season with salt and freshly ground black pepper and give the meat side a quick sear for a couple of minutes. The skin comes out crispy and the meat remains tender.
To accompany the duck, I make a beautifully flavored Chunky Lobster Tails Sauce. Some of he duck fat is used to cook the sauce. We thoroughly enjoyed the combination of duck and lobster. I hope you will try this combination and enjoy it as much as we do. Happy Cooking!
Try these favorite recipes:
Pan Fried Duck Breasts with Chunky Lobster Sauce
This easy duck breast wiith chunky lobster sauce recipe is perfect for a gourmet dinner. It's quick and easy to make.
FOR THE DUCK BREASTS:
- 24 ounces duck breasts about 4 breasts. I use Muscovy Duck.
- 1 teaspoon sea salt
- 3/4 teaspoon freshly ground black pepper
FOR THE LOBSTER:
- 18 ounces lobster tails about 3 tails – shells removed
- 1 medium shallot peeled and finely diced
- 2 cloves garlic crushed or finely minced
- 2 teaspoons fresh thyme leaves finely chopped
- 1 tablespoon fresh dill finely chopped
- 1 teaspoon Turmeric
- 1 teaspoon old bay season
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup white wine I use drinkable white wine – Chardonnay
- 1 tablespoon duck fat can use up to 2 tablespoons
LET'S COOK THE DUCK BREASTS:
Rinse the duck breasts and use paper towels to pat them very dry.
Place the duck breasts, skin-side down in a large saute or frying pan.
Place the pan with the breasts on the stove and turn on the heat to medium low or low.
Note: Do not turn on the heat until after the duck is in the pan.
Cook the breasts skin-side down for 20 minutes. The skin will stick to pan and as it gets closer to 20 minutes cook time, the skin will release easily. The duck skin will give quite a bit of fat.
20 Minutes later. Season the duck meat with most of the salt and pepper, and reserve just a little bit for each of the duck meat.
Flip the duck breast onto its meat side and sear for about 2 minutes until lightly brown.
Remove the breasts to a platter and allow to rest 5 to 10 minutes. Reserve 1 to 2 tablespoons of the duck fat for cooking the lobster.
Note: Save any remaining duck fat for another use.
LET'S COOK THE LOBSTER:
Season the lobster chunks with the turmeric, old bay seasoning, salt and black pepper. Mix to coat.
Heat 1 to 2 tablespoons of the reserved duck fat over medium heat.
Sauté the shallots for 1 minute.
Add the garlic, thyme and dill. Stir. Cook 30 to 60 seconds.
Add the lobster chunks. Stir and cook 2 to 3 minutes.
Use a kitchen tong to flip the lobster chunks and cook 2 to 3 more minutes.
Carefully pour in the white wine. Cook until reduced to half. Takes about 1 to 2 minutes.
Turn off the stove and transfer the lobster and sauce to a serving bowl.
Slice the duck breasts and serve with the chunky lobster sauce. Enjoy.
Tutorial Video Available : Pan Fried Duck Breasts with Chunky Lobster Sauce
Nutritional Information will vary depending on your actual serving size.
In this recipe I use Muscovy Duck but you can substitute your favorite type of duck breasts. If you use a thick skin duck you will want to give it a few scores (cuts) on the skin without cutting into the duck meat.