My 1st duck breast

Duck is a popular holiday dish here in DK. I'd seen lots of whole duck in the freezer cases, and I know that any game (duck, pheasant, venison) can taste wonderful if cooked properly. But I had zippo experience with duck. And at around $40 per bird,I just wasn't willing to try out my luck.

But then around Thanksgiving I think, I picked up two frozen duck breasts for about $7. And then they sat in my freezer until yesterday.

I used these instructions for pan cooking the breasts.


Cooking them fatty side down first.


The fat does just melt off, see how much smaller it is. And the kitchen smelled wonderfully like turkey - roasting turkey.


After a quick cook on the no-skin side, I popped them into the oven to cook them through. I took them out when the *looked* done, and just to see I checked their internal temp which was 156. I'd read 125 degrees was done, and I'd read 160 was done. These were cooked, but still tender and juicy. Really yummy, I wish I had bought more.


I served them up along side zucchini & mushrooms, and sauteed potatoes, onions, carrot, and celery.


I think duck is considered healthy when the skin is taken off. But is was golden and crisp, so I left it on.