How do you season and cook your Lamb and Duck breast???

ettaterrell

i bought some duck breast and lamb steaks and have only cooked both a couple times so would like to know how you season and cook yours

jemhh

I've never cooked either. You may want to post this in the Food section for more replies.

yarwell

Duck breast - slash across the skin a few times, season with salt & pepper both sides, put skin side down in a cold frying pan and put on medium heat for 6-8 mins, draining the fat occasionally. Flip over for 30s to seal the other side, then put in the oven on a grid / wire mesh for ~10 minutes. http://www.gressinghamduck.co.uk/how-to/how-to-cook-duck-breast

ki4eld

Lamb... salt, pepper, and rosemary. Spray with a little olive oil and grill.

For duck, I do all kinds of seasoning, but I particularly like using fruit. Mango, orange, cherries. Sometimes I use a marinate (mango puree and orange juice), but sometimes I stuff it with fruit, like with cherries and raspberries.

ToxDocAR

yarwell wrote: »

Duck breast - slash across the skin a few times, season with salt & pepper both sides, put skin side down in a cold frying pan and put on medium heat for 6-8 mins, draining the fat occasionally. Flip over for 30s to seal the other side, then put in the oven on a grid / wire mesh for ~10 minutes. http://www.gressinghamduck.co.uk/how-to/how-to-cook-duck-breast

This with modification. Criss cross cuts through skin and fat (not flesh). Salt and pepper both sides. Cold pan, skin side down, start heat low and slowly bring up temp. This will slowly render fat out. Drain fat often. Cook 95% skin side down. When most fat is rendered and skin is browned off, flesh still red and raw on top, duck is ready to flip. Turn heat on high, finish off skin side. Flip and just quickly sear (30s or so) flesh side. Don't finish in oven. That will overcook the duck breast. Let rest a few minutes. You want nice red/pink flesh throughout. Think like beef, not chicken.
And for goodness sakes save that fat! Great, low-temp melting, good for you fat that is delicious, especially on potatoes.

LOVE duck breast. I cook it about 1-2 times a month. The flesh actually has lower calories and fat than chicken breast. And oh crispy duck skin!! Bacon can suck it! Num num num

meritage4

rosemary with lamb
Sometimes a little wine poured over in morning, at supper cook in the wine in the oven with roemariy or mint-if you do not have mint leaves just open a peppermint tea bag and use it.
Alternately roast in some peppermint tea.

Karen_can_do_this

Juice a lemon and add a good teaspoon of garlic. Marinade the lamb in this for about half an hour.
Cook in a hot frypan till it's about medium rare.
Slice it up and serve over a tossed salad. Squeeze some lemon juice over the salad as a dressing. yuuuuuum