Fried duck is a dish that can be enjoyed all year round, but especially in the colder months when you crave something warm and comforting. Fried duck is crispy on the outside, tender and juicy on the inside, and full of flavour. It can be served with various sauces, sides and salads, depending on your preference.

There are many ways to make fried duck, but one of the simplest and most delicious methods is to pan-fry it. Pan-frying duck allows you to control the temperature and cooking time, as well as rendering out the excess fat and creating a golden crust. You can also use the rendered fat to make a rich and tasty gravy or sauce.

In this blog post, we will show you how to make fried duck using a pan-frying technique, inspired by this Pan Fried Duck Breast recipe from Greedy Gourmet. We will also suggest some ideas for serving your fried duck, such as this Orange Sauce from the same website, or this Duck-Fat Fried Potatoes recipe from Tasty.

Ingredients

To make fried duck for two people, you will need:

• 2 large duck breasts (about 250g each)
• Salt and pepper
• Optional: herbs, spices or marinades of your choice

Instructions

1. Score the skin of the duck breasts with a sharp knife, making diagonal cuts about 2cm apart. Be careful not to cut into the meat. This will help the fat render out and the skin crisp up.
2. Season the duck breasts with salt and pepper on both sides. You can also add any herbs, spices or marinades of your choice at this stage, such as garlic, rosemary, thyme, honey or soy sauce.
3. Place the duck breasts skin-side down in a cold non-stick frying pan over medium-high heat. Do not add any oil, as the duck fat will melt and coat the pan.
4. Cook for about 15 minutes, or until the skin is golden and crispy. You may need to adjust the heat depending on your stove and pan. Tip out any excess fat from the pan as you go along, and reserve it for later use if you wish.
5. Turn the duck breasts over and cook for another 5 minutes, or until the meat is cooked to your liking. You can use a meat thermometer to check the internal temperature of the duck. For rare meat, aim for 52°C; for medium-rare, 57°C; for medium, 62°C; for well-done, 68°C.
6. Transfer the duck breasts to a plate and cover loosely with foil. Let them rest for 10 minutes before slicing thinly across the grain.
7. Serve your fried duck with your favourite sauce, sides and salads. Enjoy!

Serving Suggestions

Fried duck is a versatile dish that can be paired with many different flavours and cuisines. Here are some ideas for serving your fried duck:

• Orange sauce: This classic sauce is sweet, tangy and aromatic, and complements the richness of the duck perfectly. You can make your own orange sauce by following this recipe from Greedy Gourmet, or use a ready-made one from the supermarket.
• Duck-fat fried potatoes: These potatoes are crispy on the outside, fluffy on the inside, and infused with the flavour of duck fat. They are easy to make by following this recipe from Tasty, or you can use any leftover potatoes you have in your fridge.
• Greens: A simple green salad or steamed green vegetables can add some freshness and balance to your fried duck meal. You can use any greens you like, such as lettuce, spinach, kale, broccoli or green beans.
• Dauphinoise potatoes: These creamy and cheesy potatoes are another great side dish for fried duck. They are baked in a rich sauce of cream, garlic and cheese, and have a crispy top layer. You can make your own dauphinoise potatoes by following this recipe from BBC Food, or use a ready-made one from the supermarket.
• Hoisin sauce: This sauce is a staple in Chinese cuisine, and has a sweet, salty and spicy flavour. It works well with fried duck, especially if you marinate the duck with some soy sauce and honey before cooking. You can drizzle some hoisin sauce over your sliced duck, or serve it on the side for dipping.
• Stir-fried vegetables: A quick and easy way to add some colour and crunch to your fried duck meal is to stir-fry some vegetables in a wok or a large frying pan. You can use any vegetables you like, such as carrots, onions, peppers, mushrooms or baby corn. Season them with some salt, pepper, garlic, ginger and soy sauce, and cook until tender-crisp.

We hope you enjoyed this blog post and found it helpful. If you have any questions or feedback, please leave a comment below. Happy cooking! 🦆