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Duck fat question.

redips Dec 14, 2013 12:54 PM

When plating duck breast, is it inappropriate to remove the fat before serving to the guest?

  1. fldhkybnva Dec 27, 2013 10:44 PM

    I made seared duck breast for the first time this week. The skin was great but I admit the meat itself was pretty tasty. Does anyone remove the skin and just enjoy the meat or is the skin a primary reason that you're eating it?

    3 Replies
    1. re: fldhkybnva
      Karl S Dec 28, 2013 05:03 AM

      I am sure there must be some poor souls who must or do. Like people who don't eat egg yolks.

      1. re: Karl S
        fldhkybnva Dec 28, 2013 05:31 AM

        I imagine I will join that crowd, I love whole eggs but enjoy egg white omelets, frittatas, and scrambled quite often :) both have merits to me

      2. re: fldhkybnva
        linguafood Dec 28, 2013 09:32 AM


      3. Karl S Dec 16, 2013 04:15 AM

        Yes. People can decide whether they want to eat it or not, but removing it entirely deprives many diners of the most lucious part of the dish.

        1 Reply
        1. re: Karl S
          thimes Dec 16, 2013 10:49 AM

          I cook duck quite often and I never really get rid of the fat layer completely - a lot of it sure, but completely no. I like that fat and would definitely include the skin and any small layer of fat that remains on each slice.

        2. Veggo Dec 14, 2013 12:59 PM

          The perfect duck breast has the fat rendered out during cooking, and is served with crispy skin intact which is the highlight.
          Edit: lingua beat me to it.

          6 Replies
          1. re: Veggo
            redips Dec 14, 2013 01:09 PM

            Hmmm... Well, It's evident I'm doing it wrong! My duck breast comes out perfectly med-rare, but I am always left with a layer of subcutaneous fat that never seems to render completely out.

            1. re: redips
              linguafood Dec 14, 2013 01:11 PM

              Start with the scored skin down in a cold pan and turn it to med-hi. Don't add extra fat. The skin will crisp up in its own fat, and there shouldn't be any fatty layer left, save for perhaps a tiny one.

              1. re: linguafood
                redips Dec 14, 2013 01:17 PM

                That technique has always been what I considered tried and true. Perhaps more time on the skin side, and much less time on the flesh side (which is not much to begin with....).

                Thank you!

              2. re: redips
                Veggo Dec 14, 2013 01:18 PM

                I agree with lingua - the scoring is a lot of sharp knife punctures through the skin - every half inch or so - but not into the flesh.

                1. re: Veggo
                  law_doc89 Dec 15, 2013 08:54 PM

                  And cast iron!

                2. re: redips
                  LorenzoGA Dec 17, 2013 05:59 AM

                  A LITTLE subcutaneous fat is normal, so long as the skin is crispy.

              3. linguafood Dec 14, 2013 12:56 PM

                The fat should be rendered in the cooking process, so all you're left with is med-rare breast and crispy skin.

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