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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?

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  1. linguafood RE: redips 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.

    1. Veggo RE: redips 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 RE: Veggo 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 RE: redips 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 RE: linguafood 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 RE: redips 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 RE: Veggo Dec 15, 2013 08:54 PM

              And cast iron!

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

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

          3. Karl S RE: redips 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 RE: Karl S 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. fldhkybnva RE: redips 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 RE: fldhkybnva 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 RE: Karl S 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 RE: fldhkybnva Dec 28, 2013 09:32 AM


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