Duck Breast
A true icon of French gastronomy, duck breast is a red-meat fillet of exceptional tenderness, taken from a fattened duck. What makes it unique is the balance between deeply flavoured meat and a generous layer of fat that turns irresistibly crisp once seared.
Ingredients
- 1 duck breast
Method
- Score the skin of the duck breast in a criss-cross pattern
- Season with salt and pepper
- Lay the duck breast skin side down in a cold pan and cook each side over medium heat for 6 minutes
- Then finish the duck breast in the oven at 180°C for 5 minutes
- Let it rest for 5 minutes before serving.
