Duck Crown
To achieve best results for roasted duck breast it is recommended to cook on the crown rather than a whole duck. Scoring and salting the crown 24hrs before cooking will help in achieving crispy skin. Additionally, the crown can be browned and rendered in a pan before finishing to roast in the oven. Typically, the crown is glazed throughout cooking. This could be with honey, orange, or a soy glaze. When cooked and roasted the breast can be removed whole and sliced for service or presented and carved table side.
Basic roast crown
- Allow the crown to temper to room temperature before cooking.
- Carefully score the skin and season all over with salt.
- Roast on a rack in the oven at 200°C for 20-35 mins depending on the size. Look for a core temperature of between 58°C and 62°C.
- Allow to rest before carving.
Sous vide crown
- Carefully score the skin and season all over with salt.
- Sear the crown in a medium to hot pan to render the fat and start to develop colour.
- Leave to cool, seal and vacuum on full.
- Submerge in preheated water bath, set to 62°C for 1hr 30min.
- Remove the bags and carefully remove the crowns. Cut the breasts from the crown and chill ready to cook.
- To order, reheat in a pan, skin side down and finish in the oven for approximately 5mins or until hot.
- Glaze if desired, rest for 5 mins before serving.
Interested in adding Duck Crown to your menu?
Contact our foodservice account manager James for more details on how to get Gressingham on your menu.