Grilled duck breast

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October 28, 2015 by dgarnett2013

Grilled duck breast: The Cook’s Companion by Stephanie Alexander

duckbreast

 

 

Serves 2

Good with spiced lentils and celeriac remoulade.

  • 2 duck breasts, skin on
  • 1 tsp salt
  • freshly ground pepper
  • 1 tab olive oil or rendered duck fat

 

With a sharp knife, score the duck skin deeply in a criss-cross pattern.

Rub the skin with salt and pepper.

Heat a heavy-based flying pan, add oil and place duck breasts in pan, skin-side down.

Adjust heat so there is a good sizzle but no suggestion of scorching.

Cook for 6-8 mins, then pour any accumulated fat into a small bowl.

Turn duck breasts and cook for 1 – 2 mins on flesh side.

Wrap loosely in foil and place skin-side down on a  pate in the oven to cook warm.

Eaten during half term on Minion Day!

minionsdg barneswetland2

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