Tag Archives: duck breasts

Roast duck breasts with parsnip purée

Roast duck breasts with parsnip purée

Roast Duck Breasts with Parsnip Purée  is a classic dish. The duck breasts used for this recipe are called magrets. This is a duck breast that has been completely removed from the bone and has no wing attached. This breast can then have the skin removed or left on. Leaving the skin on gives a crispy finish. The magret refers to the breast of a Moulard duck that has been reared for foie gras. A Moulard duck is a cross between a Muscovy drake and a Pekin hen, and is a sizable bird with a well-developed breast. It also is the preferred duck used to produce foie gras, because of its large size and hearty constitution.  Magret duck breasts usually come vacuum-packed from France and are ready to cook. If you can’t get magrets, simply roast duck breasts still on the carcass, then remove them from the bone once cooked and rested. 

How to cook a perfect duck breasts?

How to cook a perfect duck breasts?

There is a great secret to cooking the perfect duck breast with a crisp skin, moist flesh and pink centre and that secret is a cold frying pan and no oil. It’s true. Take a four duck breasts; don’t trim them. Lay them flesh-side down on a board and use your knife to score the skin all the way through to the flesh – but so that the blade just touches the flesh, do not cut into it. Make sure you score all the way to the edges of the breast so that as the skin shrinks during cooking it doesn’t pull the flesh in and make it tough. Season the skin (only the skin side) with a generous amount of salt and ground black pepper.