PAN-FRIED DUCK BREAST
Serves : 4
Preparation time : 5 minutes - Cooking time : 25 minutes
INGREDIENTS
- 2 duck breasts
- salt and black pepper to taste
METHOD
- Preheat oven, rack in center, to 200°C (400°F).
- Using a knife, pare the duck breasts, removing connective tissue and excess fat, then score the fat without cutting into the flesh and season generously with salt and pepper.
- In a cold non-stick frying pan, over low heat, fry the duck breasts, fat side down, for up to 10 minutes.
- Degrease the pan, then over high heat, brown the fat side of the duck breast for a few minutes.
- Place the duck breasts flesh-side down on a baking tray and continue cooking in the oven for 7 to 10 minutes, depending on desired doneness.
- At the end of the cooking time, remove the duck breasts from the oven, remove the aluminium foil and leave to rest for a few minutes before slicing.
NB: The duck breast is tastiest when it is still pink when eaten.
© Reproduction and use forbidden without the agreement of La Guilde Culinaire / Mention obligatory
