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Dinner Tonight: Duck Breast With Curry Seasoning

Posted by Nick Kindelsperger, September 7, 2007 at 4:25 PM

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.

Duck Breast with Curry Seasoning

- serves 2 -

Ingredients

1 tablespoon curry powder
1 duck breast
Salt and pepper

Procedure

1. Preheat the broiler.

2. Split the breast in half. Skin should be covering one side of the meat. Using a very sharp knife, remove any skin that is hanging off the meat. There should be a strip of skin about an inch and a half wide on the breast left when you're done. Once complete, make three diagonal incisions on top of the skin - for the juices.

3. Sprinkle the duck with the curry powder and a little bit of salt and pepper.

4. 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.

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Tags: duck, poultry

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