Cooking duck breast in oven- do i *really* NEED to fry it 1st? & tips on spicing?!


Question: Cooking duck breast in oven- do i *really* NEED to fry it 1st!? & tips on spicing!?
hi, my duck breast instructions says to fry 3 minutes each side, then stick it in oven for 30 minutes!. My stove top doesnt work atm, do I *really* NEED to fry it 1st!? i cant even grill in it 1st (close to frying!?) unless i removed it from the grill & let it sit for a bit while cooling & preheating oven again!.!.!. tho i guess i could do that!.!. !?
also, as for the skin, do i cook it is skin anyway despite no plans on eating the skin!? (ie keep it on while cooking for moisture) apparently you are supposed to cook duck breast with skin side up in oven & down side while frying (which i wont be doing) did i get that the right way around!?

finally, any tips on spicing it!? i have general spices, rosemary, thyme, sage, garlic powder, etc!. as well as carribean chicken seasoning & carribean "everyday spice" (which is probably a bit much for duck, no!?), i also have hoisin sauce (supermarket bought, tastes nasty! lol), reggae reggae sauce, and nandos chicken marinade!. what should i spice it with!? tyWww@FoodAQ@Com


Answers:
Yes! what Lourdes R says Is fair play but i rap mine in cooking foil and that really keeps all the flavors in and it is just beautiful!.Www@FoodAQ@Com

This is called 'sealing' the meat!. Grilling doesn't have the same effect!. It basically seals in the moisture and flavour!. You don't have to do it but it will taste nicer if you do!. Keep the skin on to cook or again it will dry out and lose taste, just take it off when you eat it!. I'd wrap it loosely in tin foil too!. As far as spicing, I'd just slice an orange and lay the slices over the duck!. :-)Www@FoodAQ@Com

it is not frying!. it is called SEARING wherein you put a small amount of olive oil, sear the duck breast on both sides bafore you put it in the oven!. you can top it with any spices that you desire to soothe your taste!. wit a little salt and grounded black pepper!. oh by the way, the purpose of searing!.!.!.!.!.!.to lock the juice inside the duck, not making it dry even if already cooked!. happy eatingWww@FoodAQ@Com

Duck contains a Load of Fat, and that is mainly what you are trying to do as you Cook!. You can Put it in a Rotisserie or on a Spit in Oven with a Tray underneath to Catch all the Fat!. I myself Have no Rotisserie or Spit, so I just put it on the Wire Shelf and Put a Tray underneath to Catch Fat!. When Half Done turn over and Cook the other side according to the Weight!. 20 mins to the Pound or 45 to the Kilo and 20-30 mins extra!. The Herbs are OK that you are using, you can Squeeze Orange Juice over it as well!. If I have a Breast of Duck I usually Fry it in a Pan in its own Fat and after Half Way throw away the Fat and put back in Pan and add Herbs and Orange and Red Wine or Sherry and Garlic and Reduce the Wine down until you think it is cooked and take it off and then Eat!. I Fry it as it is Quicker!.Www@FoodAQ@Com





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