How to cook duck breast

Rich and full of flavor, duck meat is very nutritious, with high levels of protein, cook duck B vitamins and minerals like zinc, potassium, magnesium and iron. Weight for weight, having less meat chicken and turkey, but because its flavor is strong, a little goes a long way crispy duck. If the duck breast cooked to its relatively high fat content can be reduced by removing the layer of skin and fat is then before cooking cook duck.
Breeding Duck, domesticated wild mallard is the most commonly available, but the wild duck is also available in season. Cook duck patio is very popular in Chinese crispy duck cuisine and Thai and European cuisine, often paired with fruits like oranges, raspberries, cherries, blueberries and cranberries.

Availability

Breeding ducks are available throughout the year cook duck. Wild duck are available from October to December.

Choose the best

As is the case with all meat, duck must be purchased from a trusted source - a good supermarket crispy duck, local butcher shop, market or shop the farmers or a web site selling the company cook duck.
Different breeds of ducks are available. Good British breeds to crispy duck consider include Goodyear, Lancashire village of the same name, Salisbury and Aggressing - all plump, cook duck succulent meat with good flavor. French, prickly and Mantas, races also have very tasty meat. Wild duck is especially true mallards and teal and wigeon cook duck.
Whole ducks are good for roasting crispy duck. Other parts are also available (either inside or outside the skin over bone or boneless), cook duck including the breasts (FRY dry, sauntering, roasting or grilling) and legs (using pots or pans). You can also buy smoked duck breast, sliced wand ready to eat (which is a little fat, which can be removed) and duck comfit, duck feet, crispy duck which were cooked and preserved in its own fat - everything need is to be heated.
Whatever the breed, type or cut duck you choose , cook duck look for birds or cuts with smooth, clear skin without bruises, stains or tears.

Be prepared

As the breeding duck meat so richly spiced with a greasy texture that other parts of birds cook duck, like breasts need not be marinated. However, wild duck breasts at the same time have a strong flavor crispy duck, it can be dry, so you will benefit marinated for between 4-24 hours; cook duck reduce skin a few times to help the marinade penetrate further.
Before entering the oven, the two together and duck cuts should be at room temperature to remove it from the fridge (1 hour for a whole duck; 30 minutes for a cup) before cooking. Keep covered in a cool place.

Store duck

Duck should be stored in the refrigerator as soon as you get home. Remove all packaging and wipe across (and within cavities) with kitchen paper cook duck. Put the duck on a tray or large plate and deep enough to contain blood or juice could escape. Cover with foil.
Make sure the duck does not hit more food in the refrigerator is raw or cooked meat is already eaten cook duck. Birds and pieces of whole duck maintained until two days.

Cook

Whole duck: 2 ¼ hours for ducks weighing from 1.75 to 2 kg 2 ¾ hours ducks weighing 2.5 to 3 kg, cook duck breasts, 30 minutes). Dry fry, grill or barbecue (3-4 minutes per side). Skipped (cubes or strips, 5-7 minutes).