Tender & Healthy Slow-Cooked Duck Breast
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat20gram
Protein30gram
Ingredients
- Duck breasts, skin on (choose fresh, bright skin, avoid any discoloration)2 pieces
- Salt (preferably sea salt or kosher salt)1 tsp
- Black pepper, freshly ground0.5 tsp
- Fresh thyme sprigs (optional, for aroma)2 sprigs
- Garlic cloves, crushed (optional for flavor)2 pieces
- Olive oil (choose extra virgin for better flavor)1 tbsp
This slow-cooked duck breast recipe brings out the rich flavors of duck while keeping it tender and healthy. Slow cooking allows the fat to render nicely and the meat to become succulent without drying out. Total ingredient cost is approximately $15 / €13 / £11 / ₹1100. The dish contains about 350 kcal per serving and fits well with a balanced diet emphasizing lean protein and healthy fats. The complexity is easy, and total cooking time is around 2 hours 45 minutes. An ideal recipe for home cooks wanting to impress with a gourmet touch at home without extra effort.
Preparation instructions
Prepare Duck Breasts
1Pat duck breasts dry with paper towels. Score the skin gently in a crosshatch pattern without cutting into the meat. This helps fat render out and skin crisp up later. Season both sides generously with salt and freshly ground black pepper. Let sit at room temperature for 15 minutes before cooking.
Slow Cook Duck Breasts
2Heat a heavy skillet or pan over medium heat. Add olive oil and place duck breasts skin-side down. Cook for 5 minutes to begin rendering fat and crisping skin. Then flip breasts over. Reduce heat to low and add thyme and crushed garlic to the pan. Cover with a lid or foil and cook slowly for 1 hour 30 minutes, turning every 20-30 minutes to cook evenly and prevent sticking. Slow cooking keeps the duck moist and allows flavors to develop.
Check Internal Temperature
3After cooking slowly, check the internal temperature of the thickest part of the breast with a meat thermometer. For safe consumption, duck breast should reach at least 63°C (145°F) for medium rare. If you prefer more done, cook to 70°C (160°F). If temperate is less, continue slow cooking and checking every 10 minutes.
Rest and Serve
4Once cooked to your desired temperature, remove duck breasts from pan and let rest for 10 minutes covered loosely with foil. Resting allows juices to redistribute, yielding tender and juicy meat. Slice thinly and serve with your choice of sides.
Cooking Tips
1To avoid cross-contamination, use separate cutting boards and utensils for raw duck and other ingredients.
2Saving the rendered duck fat from cooking is great for roasting potatoes or vegetables later.
3If you don't have a meat thermometer, check doneness by cutting into the thickest part - the meat should be juicy and slightly pink.
4For variations, try adding orange zest or a splash of balsamic vinegar during cooking for a fruity twist.
Equipment
- Heavy skillet or frying pan with lid
- Meat thermometer
- Sharp knife
- Cutting board
- Tongs
- Foil
Shopping List
- [ ] Duck breasts, skin on (~$12) - Look for firm, plump breasts with bright skin.
- [ ] Salt (~$0.5 for amount used) - Sea salt or kosher salt preferred.
- [ ] Black pepper (~$0.5) - Freshly ground for best flavor.
- [ ] Fresh thyme (~$1) - Optional, select vibrant green sprigs.
- [ ] Garlic (~$0.5) - Fresh cloves for aroma.
- [ ] Olive oil (~$1) - Extra virgin for flavor.
Total cost approximately $15.
FAQ
Can I slow cook duck breast in an oven instead of on the stove?
Yes, you can place the duck breasts skin-side down in a roasting pan and slow cook at 120°C (250°F) for about 1.5 hours. Use a meat thermometer to check doneness.
Is it safe to eat duck breast medium rare?
Yes, duck breast is often cooked medium rare (63°C/145°F internal temperature) which is safe to eat if cooked properly. Always use a meat thermometer to confirm temperature.
How do I know when the duck breast is fully cooked and safe?
The safe internal temperature for duck breast is at least 63°C (145°F). Use a meat thermometer inserted into the thickest part to check. The meat should feel firm and juices clear.
Can I use frozen duck breast for this recipe?
It's best to use fresh duck breast for slow cooking. If using frozen, thaw completely in the refrigerator before cooking to ensure even and safe cooking.