Seared Duck Breast

13 Comments

  1. Exactly the temperature I cook mine to. I feel my sauce is better though.

    1 tbsp honey
    50g marmalade(orange)
    1 tbsp Cointreau
    1 tbsp orange juice
    A handful of fresh coriander, chopped
    Salt and pepper

    1. When I wrote that I had a Thermapen superfast (the original one) 4secs response time.I now have a Thermapen1 (1 second response time) It is amazing what a difference those few seconds make. I would recommend it to anyone.

  2. The quoted “expert”, Harold McGee, has a BS in literature and a PhD in romantic poetry; he may have lots of experience writing about food, but apparently he has no more formal training in food safety than I have—which is none. I’ll take the USDA’s advice over his or anybody else’s personal opinion. My health is more important to me than savoring the delights of medium-rare duck, regardless of what trendy restaurants do. They serve lots of things I would never even consider eating.

    1. It is true that his formal education is in the humanities, but he has had papers published in peer-reviewed journals such as Nature and Physics Today. His book is used as a text in food-science courses in many universities. It is well documented and draws on the research of hundreds of trained scientists.

      It is worth noting that the USDA recommendations also say that steaks should be cooked to medium-well (145°F) and that eggs should be fully cooked (160°F). While we understand these risks, we often opt for a different temperature in favor of a more enjoyable experience. They also say that pork should be cooked to 145°F, but we cook pork butt to 203°F for a more delicious product.

      That being said, if you don’t feel comfortable eating duck medium rare, that is fine! Cook it more to your liking, but still render that fat down so that the skin is crisp and delicious!

    1. Leave as much fat as possible on the breast, though the skin is removed. Then score the fat and render it in the same way. If you remove he fat, still cook it to medium-rare, but maybe do it in a smoker or a sous-vide.

  3. This is so true. The amount of well intentioned but badly misinformed duck temperature guidelines really throws off the hone chef. Great techniques in this. Thanks.

  4. HI J.M

    The duck at those temps would be perfectly safe. Duck does not suffer with salmonella as does chicken.Here in the UK we have more stringent rules than the rest of the world. It has been deemed by our health and safety it is safe to eat pink duck pink pork because the parasite that was in pork has now been eliminated. It was nothing to do with under
    cooked meat. Also raw eggs are now safe. No salmonella. The US with their trade deal (now we have left the EU) want us to buy their chlorinated chickens. We dont want them because the US has such atrocious health standards raising poultry and game birds they have to chlorinate them. We in the UK do not have to do that. I hope J.M. you understand the different standards that exist throughout the world in terms of hygiene and animal welfare. No I’m not a veggie.

  5. This is a very contentious issue. Salmonella may have reduced in the UK but has been replaced with Campylobacter. I started as a Chef many years ago and have since been teaching Food Safety for the past 20 odd years. Excellent arguments show the frustration Chefs have at being told by Environmental Health Officers that the FSA 70c 2min or equivalent. As Duck is a far healthier option compared to mass produced Chicken with only a small risk of Salmonella on the outside. Campylobacter can be found intrinsically in Liver Kidneys. This however would only be on the outside of the breast if at all. When rendering the fat out of the breast and subsequently frying lightly on the other side and finishing a few minutes in the oven. This will kill any remaining Bacteria. Take out and rest wrapped in a piece of greaseproof. This maximises retention of juices. You will then have a perfectly safe Medium Rare to medium Breast succulent to your choice.

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