Many recipes for duck breasts call for the breast to be scored before cooking. This allows the fat to render during cooking, resulting in a leaner crispier skin.
First trim off any excess fat and skin around the breast. There should be just enough skin to cover the breast. Shave off any sliver skin or sinew on the surface of the meat.
Lay the breast, skin side up, on the counter. Look at the meat and you will see that there is a grid-like pattern on the skin. Use that as you guide.
Use a very sharp paring or boning knife and score through the skin and into the fat. The cuts should be about 1/4 inch apart. Then turn the breast and continue to make crosshatching cuts in the skin. Make sure the cuts are close together so the fat can render easily while cooking.


Instructor: Robert Bleifer