Roasted or grilled duck breast and sauteed potatoes recipe, duck breast has a rich flavor and can advantageously replace a good sirloin in terms of proteins and minerals. It is also much cheaper, about half the price of sirloin, delicious!

Duck breast can be cooked rare to well done, I like mine medium to well done.

Do I eat the skin? Personally, I don’t because I don’t like meat fat and will thoroughly remove any piece of fat that I can see. Depending on the recipe I am making, I will remove the duck skin before cooking, it’s easy enough to do, sometimes I will remove as I eat…

Here I cooked my duck breasts with the skin because I served them with sautéed potatoes. What I like to do is sear the breasts on medium heat skin side down, then I collect the released oil as the skin melts and I’ll use it to sautéed potatoes, oh that is soooo gooood!

You can also remove the duck skins, melt them on medium/low heat, let cool a bit, filter the oil and store it into a lidded jar in your refrigerator for about a month. Then you can use this oil to sautéed potatoes, or vegetables like celery ball, turnips, parsnips, sweet potatoes, etc.

Enjoy!