I don't have much experience with duck. I usually save my experiences for restaurants which have the time to properly cook them. Most duck breast recipes call for a long marinade--something I often can't fit in my schedule. But this Cook's Illustrated recipe skated around the issue by simply scoring the skin, sprinkling with a little curry powder, and then tossing it in the broiler. The incision helps the fat ooze all over the meat, covering every inch with a highly flavorful sheen.
If you managed to read that last sentence without stopping and gagging, then this recipe might be for you. Definitely not a replacement for marinading, but a nice short cut for the impatient.
- 1 tablespoon curry powder
- 1 duck breast
- Salt and pepper
Preheat the broiler.
Sprinkle the duck with the curry powder and a little bit of salt and pepper.
Place in the broiler, skin up, for about 8 minutes. Flip and cook for another 2 to 3 minutes. Let rest for 5 minutes before cutting up.