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Crispy Duck Breast
Southwest French duck breast, perfectly crispy skin and pink flesh, thinly sliced for an elegant and flavorful dish.
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Cost Breakdown
Critical Success Points
- • Remove excess fat and score the skin in a crosshatch pattern
- • Press the breast during cooking on the skin side
- • Cook the skin side until it is nicely crispy
Safety Warnings
- • Hot fat can splatter: use wrist protection
- • Do not press with hands, use the back of a spoon or a spatula
- • Check internal temperature (55‑60 °C for pink doneness)
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