Poached Duck And Cracklings Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 boneless duck breasts (about 1¼ pound total), skin on



6 cups ramen broth (add link when ready), for poaching



Heat Panini press to 340°F. Alternatively you can set a cast iron grill pan and a grill pan cover or smaller cast iron pan each over medium-high heat.


Gently remove skin from the duck breasts with your fingers, using a chef’s knife as needed to separate the skin from the meat.


Place the duck skin on the Panini press or grill pan and set the hot lid (or a hot smaller cast iron pan) over the skin. Cook until golden brown and crispy, about 16 to 20 minutes. Transfer to a rack set over a sheet pan and let rest. Reserve the remaining duck fat from the collection plate or in the skillet to a small bowl.


Season the duck breasts with salt and pepper. Place 4 cups of the broth in a medium pot and set over medium heat. Bring to 170°F. Use a digital probe thermometer to monitor the temperature of the broth throughout the poaching, adjusting the heat as needed.


Place the other 2 cups broth in a separate heatproof quart container and set aside.


Add the duck breasts to the pot. Carefully adjust the heat to keep the broth between 155°F and 165°F. Poach the breasts until their internal temperature is 140°F, for about 12 minutes. (A cake tester inserted into the center of the breast should come out just warm.) The breasts will be just under done at this point and will finish cooking in the ramen.


Transfer the breasts to the cool broth and let rest. Slice very thinly, 1/8-inch thick, against the grain and serve with slices of cracklings. If you need to re-crisp cracklings after they have been sitting in the fridge, you can reheat them in the oven or quickly re-crisp in a pan with oil.

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