Cooking duck can seem like a daunting process but it isn't something to be afraid
Duck often has excess bits of fat hanging over the edge, so use a very sharp blade to trim this off so your meat isn't too fatty.
Season the duck by rubbing salt and pepper into the skin. Turn over the duck and season the other side.
First you need to render down the fat on the duck. To do this take a cold frying pan and place on a moderate gas Place the duck breast skin side down in the pan. You don't need any oil as the duck will release its own fat.
Pushing down gently on the duck will help release extra fat.
You want to cook the duck skin side down for up to 5 minutes (dependent on the amount of fat on your duck breast) and then drain off the excess fat by draining into another frying pan or bowl. This fat can be saved in your fridge once cool and used when roasting potatoes as an alternative to goose fat.
Use tongs to lift your duck and check that the skin is turning golden brown.
Once it has changed colour, turn your duck breast over and cook on the flesh side for 3-4 minutes. Transfer to a baking tray and place in the oven.
Roast in the oven for about 6-8 minutes. Once roasted, remove from oven and place on a warm plate so that the duck can rest. Do not try and cut the breast immediately, otherwise all the juices from the meat will be released.
Resting the meat allows it to relax, allowing all the juices to spread equally throughout the meat. Resting the meat for a few minutes should be suffice.
Once it has rested, take a sharp Knife and slice the meat, but not too thinly .
Duck often has excess bits of fat hanging over the edge, so use a very sharp blade to trim this off so your meat isn't too fatty.
Season the duck by rubbing salt and pepper into the skin. Turn over the duck and season the other side.
First you need to render down the fat on the duck. To do this take a cold frying pan and place on a moderate gas Place the duck breast skin side down in the pan. You don't need any oil as the duck will release its own fat.
Pushing down gently on the duck will help release extra fat.
You want to cook the duck skin side down for up to 5 minutes (dependent on the amount of fat on your duck breast) and then drain off the excess fat by draining into another frying pan or bowl. This fat can be saved in your fridge once cool and used when roasting potatoes as an alternative to goose fat.
Use tongs to lift your duck and check that the skin is turning golden brown.
Once it has changed colour, turn your duck breast over and cook on the flesh side for 3-4 minutes. Transfer to a baking tray and place in the oven.
Roast in the oven for about 6-8 minutes. Once roasted, remove from oven and place on a warm plate so that the duck can rest. Do not try and cut the breast immediately, otherwise all the juices from the meat will be released.
Resting the meat allows it to relax, allowing all the juices to spread equally throughout the meat. Resting the meat for a few minutes should be suffice.
Once it has rested, take a sharp Knife and slice the meat, but not too thinly .
