How to Reverse Sear Moulard Duck Breast
Prep time
5 min
Serves
2 - 3 ppl
Cook time
25 - 35 min
About this Reverse Seared Duck Breast Recipe
The reverse sear cooking technique feels like it was made for DUCKCHAR Moulard Duck Breast. That’s because with duck breast, a crispy skin exterior contrasted with a rich, tender, and juicy meat interior is the goal. And guess what? Reverse searing allows you to carefully control how the outside and inside of the duck breast cooks. If you have extra time when you’re cooking duck, this method should be your go-to. Reverse seared duck breast comes out perfectly every time.
Pro Tip: DUCKCHAR is best served medium-rare
Ingredients
DUCKCHAR Moulard Duck Breast
Smoke Somethin’ Dry Rub & Seasoning=
Kosher salt
Pepper
Cooking Directions
Step 1 - Start by scoring the duck breast skin. This step is also referred to as crosshatching. Cut the scoring lines as deeply as possible without piercing the meat. Pay special attention to this step. It’s the most important factor for achieving a crispy duck skin finish.
Step 2 - Season both sides of DUCKCHAR Moulard Duck Breast generously with Smoke Somethin’ Dry Rub & Seasoning or a 50/50 mix of kosher salt and pepper.
Step 3 - Reverse sear duck breast over indirect heat on grill or in oven preheated to around 225 - 250 F. Cook until duck breast internal temperature reads 115 F (about 20 - 30 min). Then remove the duck breast from the grill or oven and allow to rest for a couple of minutes.
Step 4 - Sear each side of duck breast at medium high heat on grill or in a cast iron skillet. For best results, sear to a medium rare doneness. That means you'll remove the duck breast from the heat once the internal temperature reaches 131 degrees F. Loosely cover duck breast with foil and allow to rest for five minutes. Then cut, serve, and enjoy.
