Pan Fried Duck Breast
To serve up to 5 people.
INGREDIENTS
Duck Breast - as many as required
Salt & Pepper - as much as required
Olive Oil - 2-3 Tbsp
Butter - 2-3 Tbsp
INSTRUCTIONS
1. First, make sure your Duck is room temperature.
2. Next, trim off any bits of the Duck skin, so you have a nice tidy Breast.
3. Keep the off cuts for a Sauce, and very very gently score the skin in a Criss cross pattern.
4. Season the Duck Breasts and place them, skin side down, into the pan, cold.
5. Turn the heat to a low medium.
6. Keep the Breasts skin side down for 2 minutes, then increase the heat to medium, and gently render the fat for around 7-10 minutes.
7. Once the Duck Breasts have released a load of fat, and the skin is getting crispy, add 2 Tbsp of Butter and get it nice and foamy.
8. Turn the Duck onto the flesh side, and baste the skin for 1-2 minutes, then flip back onto the skin.
9. Fry the Duck, as you baste, for a further 3-5 minutes*
*Duck is like Steak, you can cook it as much as you like, but it is best served between rare and medium, basically, pink, so adjust these cooking times as required