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Sunday, 03 March 2019 11:35

Duck Breasts

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Duck Breasts

If it looks like a duck, walks like a duck . . . fry it!

Duck is fatty but only really in a single thick layer between the skin and flesh – the meat itself is rich but lean. Get the fat out and use it for something else (Roasties)

Directions

Heat a ridged frying pan until its quite hot – it doesn’t need oil – and heat an oven to 180

Season and score the skin and put them skin-side down in a cold non-stick frying pan. Bring up to a medium heat and just let it go for about 5-10 minutes. The skin will be a bit brown and the meat shouldn’t really be cooked at all. This is about getting fat out, not about cooking.

Roll them in the rendered fat so they are covered on the other side too and put them skin-side down on the hot ridged pan for 3 minutes, just leave them alone, no need to move them.

Turn them over so they are skin-side up and put the pan in the oven for 10 minutes.

That’s it

Ingredients

  • 1 duck breast per person, skin-on
  • Salt
  • Pepper

Read 2122 times Last modified on Thursday, 28 December 2023 17:18
Published in Main Dishes
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Spanish has three nationalities: British, Irish and Australian due to a series of accidents. Spanish is not one of them,

Mark was born in Australia in 1966 and has lived on a damp, cold island off the coast of France (the locals call it "Blighty") since 1970. Educated in the State School System (proudly), his teachers unanimously agreed he had raised indolence and mediocrity to world-class levels.

In sport, he excelled at outrunning the bigger kids to avoid a regular hiding. These traits have seen him through several aimless career changes and now, in his 50s, he finds himself wondering what he will do when he grows up.

But, he loves his family and he can cook a bit.

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