Jason's Cooking Club
The Perfect Duck Breast
“Keep the skin above the marinade so it stays dry. Then a cold dry pan, fat side down, low heat.”
Ingredients
produce
- lemon juice, fresh30 g
- garlic, crushed15 g
- black pepper, cracked4 g
meat + seafood
- duck breast, large4
pantry
- salt20 g
- tamari, for the marinade120 g
- orange juice, fresh, strained100 g
- honey, for the marinade40 g
- orange zest, no pith8 g (about one orange)
- oregano, fresh sprigs, bruised8 g
- olive oil20 g
- honey, for the glaze20 g
Method
- 01Score the fat in a crosshatch, do not cut the meat. Salt, rest uncovered in the fridge overnight.
- 02Whisk the tamari, orange juice, lemon juice and the first honey until the honey dissolves. Add the zest, oregano, garlic, pepper and oil. Do not blend; the marinade stays clear and the oregano is whole.
- 03Marinate the scored, salted breasts flesh side down in a shallow tray, 4 hr, no more than 12. Keep the skin above the liquid so it stays dry.⧗ 14400 min
- 04Lift the breasts out, wipe the flesh, pat the skin bone dry. Rest uncovered in the fridge 1 hr.⧗ 3600 min
- 05Strain the marinade into a small pot. Add the second honey. Boil, then simmer to half, about 175 g, until it coats a spoon. This is the glaze. Boiling makes the used marinade safe.
- 06Into a cold dry pan, fat side down, then low heat. Render 12 to 15 min, pouring off the fat as it goes. Two pans, two breasts each.⧗ 900 min
- 07Flip, 2 min. Brush the glaze on the flesh side only in the last minute. Pull at 52C. Never glaze the skin before it is crisp.⧗ 120 min
- 08Rest 10 min. Brush once more. Slice, salt the cut face. Keep the rendered fat.⧗ 600 min
you'll needTwo heavy pansA thin, sharp knifeA shallow trayA small potA probe thermometerA jar
notes — what you'd change next time
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AMERICAN · 30 MIN HANDS-ON · MEDIUM
plan ahead Salt the breasts the day before. Marinate 4 hours, then 1 hour uncovered in the fridge before you cook.
The Perfect Duck Breast
Keep the skin above the marinade so it stays dry. Then a cold dry pan, fat side down, low heat.
— JASON MCKINNEY
J
Jason McKinney
taught live
not yet rated
method — 8 steps
- 01Score the fat in a crosshatch, do not cut the meat. Salt, rest uncovered in the fridge overnight.
- 02Whisk the tamari, orange juice, lemon juice and the first honey until the honey dissolves. Add the zest, oregano, garlic, pepper and oil. Do not blend; the marinade stays clear and the oregano is whole.
- 03Marinate the scored, salted breasts flesh side down in a shallow tray, 4 hr, no more than 12. Keep the skin above the liquid so it stays dry.⧗ 14400 min timer
- 04Lift the breasts out, wipe the flesh, pat the skin bone dry. Rest uncovered in the fridge 1 hr.⧗ 3600 min timer
- 05Strain the marinade into a small pot. Add the second honey. Boil, then simmer to half, about 175 g, until it coats a spoon. This is the glaze. Boiling makes the used marinade safe.
- 06Into a cold dry pan, fat side down, then low heat. Render 12 to 15 min, pouring off the fat as it goes. Two pans, two breasts each.⧗ 900 min timer
- 07Flip, 2 min. Brush the glaze on the flesh side only in the last minute. Pull at 52C. Never glaze the skin before it is crisp.⧗ 120 min timer
- 08Rest 10 min. Brush once more. Slice, salt the cut face. Keep the rendered fat.⧗ 600 min timer
✦ mise en place
the tools you'll need✦
Two heavy pans
“wide enough that the breasts are not touching”
✦
A thin, sharp knife
“for scoring”
✦
A shallow tray
“for the marinade”
✦
A small pot
“for the glaze”
✦
A probe thermometer
✦
A jar
“for the rendered fat”
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