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Roasted Duck Breasts

Make your guests think they’ve stepped into a classic French bistro when you present them with perfectly roasted duck breasts, complete with crispy skin! June’s Duck Breast Cook-Program eliminates the guesswork from cooking this sometimes intimidating protein. Keeping the duck breasts in the refrigerator until you’re ready to use them makes scoring their skin easier. Restaurants generally serve duck breasts cooked to medium rare or medium so they’re tender and rosy in the middle, but you can cook yours to well done if you like. Reserve any drippings for the next time you use June’s Potato Chunks Cook-Program.

Prep Time — 15 min
Cook Time — 15 min
Servings — 2
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Ingredients

2 duck breasts

¾ teaspoon salt

¼ teaspoon black pepper

1 teaspoon canola oil

Tools

paper towels

measuring spoons

spatula

chopping board

knife

tongs

June Pan

June Oven

June Food Thermometer

June Roasting Rack

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Score the skin

Place one duck breast on the chopping board, skin-side up. Using a sharp knife and being careful not to cut into the meat under the skin, lightly slice into the skin at a 45° angle in ¼” intervals. Rotate the duck breast on the chopping board and repeat the scoring process in the opposite direction, making a cross-hatch pattern in the skin. Repeat with the other duck breast.

2 duck breasts

chopping board

knife

Season the duck

Place the duck breasts skin-side up on the June Roasting Rack set in the June Pan. Pat the duck breasts dry with paper towels. Season them all over with salt and pepper. Drizzle the skin with the oil and rub with a spatula or the back of a spoon to evenly coat.

June Pan

June Roasting Rack

paper towels

¾ teaspoon salt

¼ teaspoon black pepper

1 teaspoon canola oil

spatula

tongs

Insert June Food Thermometer

Insert June Food Thermometer horizontally into the thickest part of the largest duck breast. Set cooking preferences using the button below.

June Food Thermometer

Roast the duck

Place the duck on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Cook about 15 minutes, until the skin is crispy and the duck is cooked to your preference. June will notify you when the duck is ready.

June Oven

Serve the duck

Remove the duck from the June Oven and allow to rest 5 minutes before serving.

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