How to score duck breast

Score with a sharp knife

When it comes to scoring duck breast, you’ll only be as good as your knife. A sharp blade will make this process a lot easier. And your scoring lines will look a lot better, too. We like to use a sharp 8 inch chef’s knife.

Chill duck breast before scoring

Duck skin becomes firmer when it’s chilled. Firmer duck skin is easier to score. It’s that simple. This step doesn’t take much planning. Just chill the duck breast in the freezer for 10 minutes before scoring.

Duck scoring technique

Cut parallel scoring lines into the duck breast skin. Next, cut a second set of perpendicular scoring lines. When you’re working with DUCKCHAR Moulard Duck Breast, there’s an extra thick layer of skin. All of that fat needs to be rendered out from the duck breast during the cook and the only way that happens is when you score the duck breast properly. The more scoring lines you cut into the duck breast, the better. Just avoid scoring so deep into the skin that you pierce the meat. A good rule to keep in mind is that if you can see the duck breast meat through the scoring lines, you’re cutting to deep.

Note: these techniques work for the whole duck, not just the breast.

Why we score duck breast

Scoring duck breast creates crispy skin

Properly cooked duck breast should have a delicious, thin, crispy layer of golden skin. Scoring the duck breast skin before cooking is what allows the fat render out during the cook.

Memorize this equation: proper duck breast scoring = crispy duck breast skin

Scoring looks cool

This reason has nothing to do with taste. But come on, a perfectly scored, crispy and golden duck breast is a pretty appetizing sight.

Duck Breast Scoring Video