- Remove the duck breast from refrigerator and remove all packaging 30 minutes before cooking.
- Preheat oven to 200c.
- Lightly score the skin with a sharp knife.
- Generously season the duck breast with rock salt and ground black pepper on both sides, the salt will help extract the water out of the fat.
- Place the duck breast skin side down in a cold non-stick frying or griddle pan with no oil.
- Place on to the hob, low to medium heat.
- Turn the heat up gradually. This allows the breast to release the fat so the fat can be rendered down.
- 90% of the cooking at this stage will be skin side down to encourage a nice crispy skin.
- Continue to turn the heat up, (be careful not to burn the skin).
- Once the fat has come out turn the duck breast over for a couple of minutes.
- Transfer the duck breast to a pre heated oven tray, pour over the rendered fat).
- Cook for 8-10 minutes, (longer for larger duck breast or if you prefer your duck well done).
- Allow the duck breast to rest for at least 10 minutes before slicing. (If this is your first time cooking duck we recommend you slice one breast in half just to check you are happy with how it’s cooked. If it’s too pink, simply return to the oven for a few more minutes.
Either serve whole or cut into thick slices and enjoy with seasonal veg, stir-fry veg and noodles, in a wrap with cucumber and hoisin sauce, this beautiful versatile meat can be accompanied by almost anything.