The Muscovy duck (Cairina moschata), also known as the Barbary duck, is a large bird because of its large breast. The flavor is really good; a little mild, but still more flavorful than chicken. Saffron breast, on the other hand, has a rich meaty flavor and a deep, dark, rich color. This delicious muscovy duck recipe is perfect for everyone to try!
Muscovy ducks are native to South America and southern North America. Wild or wild ducks are naturally stronger than domestic ones. The Moulard duck used to make the foie gras is the sterile offspring of a male Muscovy duck and a female Peking duck. Moulard’s brisket is called Magret, and it’s delicious. Come and learn this delicious muscovy duck recipe!
Ingredients:
- 2 muscovy duck breasts
- 1 tablespoon butter
- Sea salt
- Black pepper
Tool:
- Roof
- Boning knife
- Pan
- Clamp
- Chopping board
- Digital Thermometer
Glaze Recipe
- 1½ cups orange juice
- 2 Tbsp tawny port
- 1 Tbsp cornstarch
- 1 Tbsp cane sugar
- Salt
- Zest of one orange
- 1 tsp tarragon
Muscovy Duck Breast Recipe: Pan-Fried and Finished in the Oven
- Prepare the duck breast.
Take the breasts out of the packaging and rinse them off quickly with cold water. Then pat them dry with a disposable paper towel and place the dry breasts on a cutting board. Use a very sharp fillet or boning knife to cut a criss-cross pattern through the skin and into the fat underneath. Make sure not to cut into the meat. Season with salt and pepper.
- Fry the duck breast skin side down.
Heat a heavy-bottomed frying pan over medium to medium-high heat. Melt a dollop of butter in the pan just enough to cover the bottom of the pan. Once the butter foam starts to brown, place the breasts skin-side down. Preheat the oven to 350 degrees F, then move the racks so the pans fit. Cook the breasts skin-side down until the skin and fat are dark brown and nice and crispy. Flip the breasts and place them in the oven.
- Finish the duck breast in the oven.
You could potentially finish the breasts on top of the stove, but these breasts are pretty thick and you run the risk of burning the meat when you do it that way. And you don’t want to put the lid on because that will create steam and steam will dry out the meat.
- Check the internal temperature of the duck breast.
You need to monitor the temperature of the brisket as it cooks in the oven. The best way is to stick the thermometer in while they are cooking.
- For some reason, the orange-flavored glaze goes well with the duck.
I think this is especially true for the mild-flavored domestic duck. But
Muscovy duck is a kind of duck with a strong flavor, which can be served with
fresh fruits!
Tips & Tricks：
Use the following temperatures as a guide: rare 120-125 degrees, medium rare 125-135, medium 135-145, medium good and well done are overcooked, so don’t ask.
