Crispy Duck Breasts for Shredding
Easy way to cook duck breasts for crispy shredded duck to go with Chinese pancakes. This is cooked well done so it can be shredded. I served this as a side along side other dishes
Score the skin of your duck breasts but don't pierce the meat. Preheat your oven to 140°F
Place the breasts skin down in a cold pan with no oil and duck has quite a bit of its own fat so extra is not needed.
Place all your breasts in the pan and turn it on low heat.
Quickly weight the breasts down with a heavy pan on top of them to stop the skin curling and causing dry rubbery sections of meat. Cook like this for 7 minutes.
Remove the heavy pan and cook for a further 3 minutes until the skin is golden and crispy
I turn them all and let them cook for a few minutes on this side before transferring to the oven.
Transfer to a tray if your pan isn't ovenproof and bake in oven until the meat is extra crispy and well done to your liking. I cooked mine for about 30 minutes
Shredded the duck with 2 forks
Use Chinese style pancakes for serving
Add your shredded duck in the centre of the pancake
Roll and serve. Also nice with hoisin sauce
Crispy Duck Breasts for Shredding
Recipe details
- 6 People
- Prep time: 3 Minutes Cook time: 45 Minutes Total time: 48 min
Comments
Share your thoughts, or ask a question!