Duck Breast

A simple guide to cooking Duck Breast from Dominic Bryant, head chef at the The Old Rydon in Kingsteignton. He likes to serve the duck with a beeteroot and orange salad with a honey and balsamic dressing.

Preparation time: less than 30 mins
Cooking time: 10 – 20 mins

Method

1. Defrost your duck breasts overnight in the fridge.
2. Gently score the fat in a criss-cross pattern, not too deep, to form 1cm squares. This will help the fat to crispen. Season with salt and pepper.
3. Put a pan on the heat and place duck breasts in while it’s still cold, skin down. This will render(release) the fat from the duck so there will be no need for further oil for cooking.
4. If your duck breasts lift at the ends, apply a bit of pressure for about 1 minute so that they get seared evenly.
5. You want the duck to just sizzle, so don’t have the heat too high! Cook for approximately 5 – 8 minutes until the skin is a nice even brown.
6. Carefully turn over the breasts and season lightly again. It will sizzle again for a minute but should die down. Cook for a further 1 -2 minutes for a small breast, 3 – 4 minutes for medium and about 6 minutes for a large breast.
7. Remove from the pan and allow to rest for 5 minutes so that the meat relaxes. Just like a steak, it’s best when rested, but make sure you rest it skin side up.
8. Slice the duck from side to side in thin slices.

Lovely served on a salad with beetroot and orange segments with a honey and balsamic dressing. Simply mix together:

• 2 tsps light soy sauce
• 2 tsps honey
• 4 tsps olive oil
• 1 tsp balsamic vinegar
• 1 clove garlic, peeled and crushed.