Tender Slow-Cooked Duck Breast: A Juicy Delight
Nutritional value per serving
Calories400kcal
Carbs2gram
Fat25gram
Protein35gram
Ingredients
- Duck breasts (skin on, boneless) - choose fresh, plump breasts with smooth skin, avoid bruised or discolored ones2 piece
- Salt - use fine sea salt for even seasoning1 tsp
- Black pepper (freshly ground)0.5 tsp
- Garlic cloves (minced) - small and firm cloves taste better2 piece
- Fresh thyme - remove leaves from stems for max flavor2 tbsp
- Olive oil or duck fat - for searing, use good quality oil with high smoke point1 tbsp
- Chicken or vegetable broth (low sodium) - to add moisture while slow cooking100 ml
This recipe teaches you how to slow cook duck breast to achieve perfectly tender and juicy meat every time. Slow cooking allows the fat to render out slowly, intensifying flavor and tenderness, making this an approachable recipe even for beginner cooks. The ingredients are simple and accessible at the supermarket, and the method ensures a safe and delicious result. The total cost of ingredients is approximately 12 USD / 11 EUR / 9 GBP / 980 INR for 2 servings. Each serving contains around 400 kcal, making it suitable for a balanced diet. The recipe is of medium difficulty and takes about 1 hour and 45 minutes including preparation and cooking time.
Preparation instructions
Prepare the Duck Breasts
1Pat the duck breasts dry with paper towels to ensure crispy skin. Score the skin in a criss-cross pattern with a sharp knife, being careful not to cut into the meat. Season both sides generously with salt and black pepper. This helps render the fat and allows seasoning to penetrate.
Sear the Duck Breasts
2Heat a thick-bottomed skillet over medium heat. Add olive oil or duck fat. Place the duck breasts skin-side down in the pan. Cook for 6-8 minutes until the skin is golden brown and most fat is rendered. Flip and sear the other side for 1-2 minutes. This step adds wonderful flavor and texture.
Prepare for Slow Cooking
3Transfer the seared duck breasts into a slow cooker or a suitable oven-safe dish with a cover. Add minced garlic, fresh thyme leaves, and broth around the duck, not pouring directly onto the skin.
Cook Slowly
4Cover and cook the duck breasts on low heat for 45-60 minutes. The internal temperature should reach 62-65°C (145-150°F) for medium-rare tender duck. Use a meat thermometer inserted into the thickest part of the breast to check temperature. Do not overcook, or the duck will become dry.
Rest and Serve
5Remove the duck breasts from the cooker and let rest covered loosely with foil for 5-10 minutes. This redistributes the juices for tender, moist meat. Slice thinly against the grain and serve immediately.
Cooking Tips
-Avoid cross-contamination by using separate cutting boards and utensils for raw meat and vegetables.
-If you don’t have a slow cooker, you can cook the duck breasts in a covered oven-proof dish at 120°C (250°F) for the same amount of time.
-To add aroma, include sliced orange or star anise to the slow cooker during cooking.
-Save the rendered fat from searing for roasting potatoes or vegetables – it’s incredibly flavorful!
-Always use a clean meat thermometer to ensure your duck is cooked safely to the recommended temperature.
Equipment Needed
- Sharp knife
- Cutting board
- Paper towels
- Heavy-bottomed skillet or frying pan
- Slow cooker or oven-safe covered dish
- Meat thermometer
- Tongs or spatula
Shopping List
- [ ] Duck breasts (2 pieces) (~$10): Choose fresh, firm breasts with skin on for best results.
- [ ] Garlic (2 cloves) (~$0.20): Look for firm bulbs without sprouting.
- [ ] Fresh thyme (small bunch) (~$1): Fresh herbs add vibrant flavor; avoid wilted leaves.
- [ ] Olive oil (~$0.50 for required amount): Use a good quality oil with high smoke point.
- [ ] Chicken or vegetable broth (100 ml) (~$0.30): Use low sodium broth for controlled seasoning.
- [ ] Salt and pepper (pantry staples): Prefer sea salt and freshly ground black pepper for best taste.
Total approx cost: $12
FAQ
Can I slow cook frozen duck breasts?
It's best to thaw duck breasts fully in the refrigerator before slow cooking to ensure even cooking and food safety.
What is the safe internal temperature to cook duck breast?
Duck breast should be cooked to an internal temperature of 62-65°C (145-150°F) for medium rare. Use a meat thermometer to check. For fully cooked, the CDC recommends 74°C (165°F), but many prefer duck slightly pink inside.
How can I tell when the duck is fully cooked?
Using a meat thermometer is the most reliable way. The duck should reach the recommended temperature, and the juices should run clear.
Can I use dried herbs instead of fresh thyme?
Yes, use about 1 teaspoon of dried thyme, but fresh herbs usually provide more vibrant flavor.
Is it necessary to score the duck breast skin?
Scoring helps the fat render out and makes the skin crispier and the meat more evenly cooked. It's recommended but not mandatory.