Frying Duck Breast, Step by Step Cooking School and Kitchen Story with Tips
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
1. Fry the Duck Breast until crispy, that’s how it works!A duck breast must be crispy and fine, in the case of a barbarian duck breast roasted pink on the plate. The barbarian duck breast is easy to recognize, it is usually sold individually vacuum-packed. This fine duck breast is highly appreciated because of its low fat content. The duck breast becomes crispy when roasted with two tricks:
- First, the breast is incised on the skin side. This allows large parts of the fat to escape during roasting, which makes the skin crispy.
- Secondly, plenty of salt and a longer frying process is needed on the skin side. The salt does not only season but also provides the crispy finish.