Pan Fried Duck Breast

 

Method:

  1. Remove the duck breast from its packaging.
  2. Score the skin of each duck breast in a crosshatch pattern with a sharp knife and sprinkle
          both sides of the duck with salt to taste.
  3. Preheat your oven to 200°
  4. Pat the skin of the breast dry and season with salt and pepper.
  5. Score the duck fat ensuring you do not reach the meat.
  6. Place the breast fat side down on a cold pan and cook for about 7 minutes or until golden brown (no need for oil       on the pan – the duck fat has enough fat so it does not stick).
  7. Once golden brown, turn the breast over and continue to cook for about 30 seconds.
  8. Place the breast on a Pyrex dish, and finish in the oven until desired temperature
          o Rare – 8 minutes
          o Medium – 13 minutes
          o Well done – 16 minutes
  9. Once golden brown, turn the breast over and continue to cook for about 30 seconds.
  10. Once the breast is cooked, leave to rest for 5 to 10 minutes and serve.
  11. Cooking time 15 minutes, Serving: 1 person

Tips:

  • Cut the duck diagonally into 6 thick pieces (3 pieces per portion) or 12 thin slices(6 pieces perportion).
  • Serve with piped mash, braised red cabbage and a spoon of blackberries on the side.