Perfect medium rare duck breast with crispy, crunchy skin, tender juicy meat – pan seared to perfection in minutes and topped ...

Clean duck breast of any excess fat and pat dry. 2. On the skin side make criss cut marks on the skin being careful not to reach the flesh. 3. Rub duck breast with pepper, salt and few sage leaves on ...

When you’re ready to eat, season the duck breasts with salt and pepper ... until most of the fat has run out from under the skin and the skin is crisp and golden. Spoon away most of the excess ...

Gently cook without moving or flipping until fat renders and skin turns a rich golden brown and very crisp, about 10 minutes ... individual plates. Slice duck breasts crosswise into ½-inch ...

steam or blanch the whole duck in boiling water before roasting to help crisp up the skin. Duck breasts can be quickly pan-fried or grilled. Duck legs can be roasted like chicken legs, or roasted ...

Duck breast pairs perfectly with the sweet ... Heat a frying pan until medium hot, then add the duck skin-side down and fry for 2-3 minutes to render out the fat from under the skin.

Take the duck breasts from the fridge and dry them with paper towels. Use a sharp knife to score the duck skin, cutting in a crosshatch pattern at 1cm (7/16in) intervals, taking care not to cut ...