skin-wrapped breast fillet

2016-12-25

This is a bit similar to Blind Finches or Bacon-wrapped Chicken Legs, but I used the skin from around the duck’s neck. Cut the breast fillet so that the neck skin is still attached to the fillet.

The cooking method is the same as a thick steak: sear first, then reduce heat and simmer.

Don't forget that the fat in the skin is a very good heat insulator. At least double your normally expected cooking time. If necessary, use a spatula to flatten the meat somewhat.

Get at least 8-10 minutes of high heat on each side to render as much fat out of the skin as possible. Fried duck skin tastes good once that fat is gone.

This could probably be deep-fried for a very crisp skin, without ever overcooking the meat inside.

INGREDIENTS

This is what you need for per servings:

½ lb. duck breast
enough duck skin to wrap it
the neck skin should be able to hold it
S&P, paprika, curry
toothpicks

Pic1: skin-wrapped duck breast, potato croquettes, pomegranate-cranberry sauce

Directions

Pic2: skin-wrapped breast fillet
Pic3: pan-fried
Pic4: perhaps a few minutes longer

Season the breast filet.
Fold the neck skin around the breast fillet.
Try to cover the entire breast fillet without any openings.
Close and attach with toothpicks where necessary.
Apply S&P, paprika, curry to the duck skin.
Heat ½ tbsp. cooking oil. Use duck fat if available.
Sear the wrapped breast fillet on all sides.
Reduce heat. Reduce the pan temperature quickly by adding a little bit of water.
Cover and simmer for about 25-35 minutes, turning occasionally. (Pic3)
The fillet should not be cooked further than medium rare.
Remove from the heat and rest 5 minutes before cutting.
Serve and enjoy.

I served this with Potato Croquettes and Pomegranate Cranberry Sauce.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org