Duck is a special  meal to us, particularly duck breasts. Back on the block it wasn’t something we had often. It was usually reserved for when we wanted something ‘grand.’  In our family, when we cooked duck breasts, we liked it cooked medium or medium-well. Then I discovered that most people, especially gourmet types, like it medium-rare. I could never understand that. To me, medium-rare duck breasts meant they were still soaking in blood on the plate. To us that was a turn-off. We usually cooked duck breasts to about 140 degrees F. And it worked for us. If you like it rare or medium-rare then cook it to that temperature, normally 135 degrees F.  We’re all in agreement that if your duck breasts hits a temperature above 145 degrees or 150°, the meat will be too dry and resemble shoe leather. Although, believe it or not, I’ve come across individuals who like it well done. To each his own.

This time we serve the duck atop parsley rice, and it was perfect. Some like it with roasted potatoes. Whatever accompaniment you use, it will definitely satisfy.

PECHUGA DE PATO
(Duck Breasts)

Ingredients:

4 duck breasts (4 to 6 ounces each)
Salt and pepper to taste
3 tablespoons dry white wine

Instructions:

  1. About an hour before cooking, remove the duck breasts from the refrigerator and their packaging. Rinse under cold running water and pat dry with paper towels. Using a sharp knife, make 3 to 4 parallel shallow cuts into the skin, but not through it, in one direction. Then make 3 to 4 shallow cuts in the opposite direction, making a cross hatch or diamond pattern.
  2. Sprinkle salt over the duck breasts and then massage it onto the skin and into all the cuts . Flip it over and season the meat side with both salt and pepper.
  3. Place  duck breasts skin side down  in a cold cast-iron pan.  Starting in a cold pan helps the fat render out without burning the skin. Note: Do not  use non-stick pans, as they don’t like the high temperatures you want to sear meat with. Cast iron or steel, in this case, is the best.,
  4. Get the pan on the stove on medium heat. We won’t need to add any oil because the duck will cook in its own fat. Cook on the first side for 6 to 8 minutes. After 6 to 8 minutes, the pan will have filled with an amount of fat from the skin. The skin should be a  dark golden-brown.
  5. Flip the breasts and cook for 3 to 4 minutes more. Cook until the breasts are plump and register 135°F (for medium-rare) or 140° (for medium) in the thickest part of the breasts. Also, at this point I like to add 3 tablespoons dry white wine and cook it for a minute more. I find that this really enhances the flavor of the duck breasts. If you prefer medium-rare, you can skip this part.
  6. Remove the duck breasts to a clean plate or cutting board and let rest skin side up for about 5 minutes. A duck breast is just like a steak,  resting allows the juices to redistribute and the meat to reach the correct temperature.
  7. Slice the duck breasts on the diagonal and serve with any accumulated juices on the resting plate. You will also note  that there will be some duck fat left on the pan. Some aficionados consider this “liquid gold” that can be used in other dishes where a rich sauce is indicated. For example, cooking vegetables such as potatoes in the duck fat will render a delicious and savory dish. You can also add it to  a grain, like rice or couscous, to give it that extra “oomph.”
    Yield: 4 servings.