Seungwoo Dad's Duck Confit and Breast Steak
A recipe for authentic Western-style duck course cuisine, where a whole duck is deboned, the leg meat is slowly cooked in duck fat to create a tender confit, and the breast meat is crisped up with its skin intact.
Ingredients needed 4 servings
Recipe
Cooking tips
- When deboning the duck, don't try to cut through the bones. Instead, insert the knife into the joint space between the bones for easier separation.
- Do not discard the duck fat used for confit. Strain it and store it; it can be reused for over a week.
- Always start cooking the duck breast skin-side down in a cold pan. This allows the internal fat to render slowly, resulting in crispy skin without burning.
- Gravy sauce can solidify when it cools due to the duck fat content. Reheat it just before serving to ensure a smooth consistency.
Recommended for
- Those who want to try making a high-end, restaurant-style duck course at home.
- Skilled cooks who want to learn the proper techniques for deboning a whole duck and authentic Western cooking methods (confit, rendering).
- Those who enjoy the combination of crispy duck steak and sweet and tangy fruit garnish.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Striker Chef's Balsamic Duck Breast Steak
- Kim Milan's Duck Breast Steak with Zucchini Purée
- Striker Chef's Duck Breast Steak
- Kim Milan's Orange Duck Breast Steak
- Raymon Kim's Duck Breast Steak
- YOOXICMAN's French-Style Duck Leg Confit
- Ttukdak Hyung's Fan-Shaped Steak
- Raymon Kim's Cheese Crust Sirloin Steak
- Jung Ho-young's Sweet-Salty Pork Neck Steak
- This Man's Cook Pork Neck Steak
