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The original was posted on /r/askculinary by /u/Pallas42 on 2023-09-14 10:55:29.
I've been trying to sear duck breast several times, my goal is to make crispy skin while juicy meat. But it turned out the skin was always more gummier than I wanted it to be.
I mean, when I scratch the surface of the skin, it feels solid and I can hear the scratching sound. But when I chew it, it had a gummy mouthfeel. Also, the inside was somehow overcooked, it was not as pink as I wanted it to be.
My procedure was as follows:
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Gently slice the skin in grid (to let the fat better render)
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Season the duck breast with salt and pepper, and pat dry with kitchen towel
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Put the duck breast skin side down in a room-temperature cast iron skillet, then medium-heat, the fat started to render, pour out extra fat.
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When the skin is browning, drizzle the oil in the skillet to the upper side of the duck breast with a spoon (to let it heated evenly)
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remove the duckbreast from the skillet, wrap it in tin foil and let it rest for 10 min (I don't own an oven)
I'm not sure why my duck skin was not crispy enough. When I sear duck skin on its own (separated from the duck breast), it turned out very crispy. But whenever I sear duck breast, the skin was not crispy. Also, I found it very hard to get a crispy skin without overcooking the inside.