October 28, 2015 by dgarnett2013
Grilled duck breast: The Cook’s Companion by Stephanie Alexander
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!