Question

How do I get a crispy skin on pan-seared salmon or duck breast? Learn the secrets to rendering the fat and achieving a perfectly crisp finish.

Answer 1

To achieve crispy skin on pan-seared salmon or duck breast, start with dry skin, sear skin-side down in a hot pan with oil, and apply gentle pressure to ensure even contact.

Detailed Explanation:

Getting perfectly crispy skin on pan-seared salmon or duck breast involves a few key steps. First, ensure the skin is as dry as possible. Pat it down thoroughly with paper towels. Moisture is the enemy of crispiness! Next, preheat your pan (preferably cast iron or stainless steel) over medium-high heat. Add a high-smoke-point oil like avocado oil or grapeseed oil to the pan. Once the oil is shimmering hot, carefully place the salmon or duck breast skin-side down in the pan. Immediately reduce the heat slightly to prevent burning.

Now, the most important part: apply gentle pressure to the salmon or duck breast using a spatula. This ensures even contact between the skin and the hot pan, promoting uniform browning and crisping. Continue searing skin-side down for the majority of the cooking time, until the skin is golden brown and crispy. For salmon, this might be 6-8 minutes, while duck breast may take longer, around 8-12 minutes, depending on the thickness. Only flip the salmon or duck breast once the skin is properly crisped and releases easily from the pan. Finish cooking the other side to your desired doneness.

Pro Tip:

Score the duck breast skin in a crosshatch pattern before searing. This helps render the fat more evenly and prevents the skin from curling up during cooking, leading to a flatter, crispier surface.