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how to get really delicious crispy duck?
I'm making dinner for two with 2 duck breasts & I'd love some advice from someone who has actually cooked this. It must be really crispy but not dry. I'm trying to impress lol! Would chardonnay be ok to serve with it. Thanks
3 Answers
- Anonymous9 years agoFavourite answer
THe only way to get it really crispy is to boil the duck breast with its skin on for a couple of minutes. The fat will come out of the skin. You can prick the skin many times with a fork or knife to assist this. Brush the with a little brown sugar and soy sauce or honey. Cook at a very high heat in an oven to ensure it browns and try to have the duck on a wire rack so its not sitting in its juices.
Chardonnay is a great wine for with duck so long as it is a nice clean crisp lemony one not a heavily oaked version.
- Aries24Lv 59 years ago
Rub some salt into the skin,it will absorb some of the fat & make it very crispy. Chardonnay would be fine with duck just the right sweetness.
- ?Lv 69 years ago
Before you broil it, I would brush some melted butter over the breasts. It will brown more evenly and quicker, so it won't dry it out.
