One of our biggest recipe hits over the past year has been Dutch Oven Turkey Breast…and since it worked so well, we thought we’d try that particular vessel for Duck Breast! So, we went to the store, bought a whole White Pekin Duck, broke it down, and went to work! This method gave us a very juicy entree with a nice crispy skin! As a bonus, the high walls of the Dutch Oven reduced the amount of splatter that came out of the pan during the skin side cooking, which reduced the stovetop cleaning afterwards!!!
Since we made this in the midst of Ramp Season, we decided to pair our duck with Ramp Risotto and Ramp Pesto.
Time: 30 minutes
- Duck Breast
- Preheat your oven to 350 degrees F, and set your duck breast(s) on a cutting board.
- Slice a cross-hatched pattern in the duck skin so that the fat can easily render during cooking. Be careful to not cut into the meat.
- Sprinkle a little salt on both sides of your duck breast.
- Heat your Dutch Oven on your stovetop, and when it’s hot, place your duck in skin side down.
- Sear for about 5-6 minutes to allow the fat to render and the skin to become golden brown.
- Flip, and sear the flesh side for another minute or two.
- Transfer your Dutch Oven to your oven, and cook for another 10-12 minutes or until your meat reaches an internal cooked temperature of between 155 and 165 degrees F.
- When your meat reaches safe cooked temperature, remove from the oven, and transfer to a cutting board. Allow to sit for about 5 minutes.
- Slice, plate, devour, and enjoy!