I asked Thea what she wanted for lunch today. I thought she might reply with sausages, or her favorite .... pasta ... “Duck please Mummy” was not what I expected her to say.
After I had finished laughing at my three year olds slightly grown up taste buds I delved into the fridge and found the last of the duck breasts that I had bought over the weekend ... she got her request.
I buy Gressingham Duck. I think it tastes wonderful and love the fact that the meat has a lower fat content than other duck.
I normally serve Duck breast with Daphonise potates and green veg. I don't tend to make a sauce as I love the taste of the duck so use use the jucies from the meat instead.
1 Duck Breast, Olive Oil
- Turn the oven to 220
- Remove the skin from the duck breast. I do this by holding the corner of the skin and peeling it off with my hands, you need to tug quite hard.
- Place a frying pan on the hob on a medium heat. Once the frying pan is hot add a little olive oil, place the skin back on the duck breast, as if you never removed it and place the duck breast skin side donw in a pan for 2-3 minutes until the skin has a bit of colour. Remove the skin from the pan and place the duck straight on the frying pan, cook for 2-3 minutes until the breast has some colour
- Turn the duck breast in the frying pan (on to the raw side) and place the frying pan on the top shelf of the oven
- Cook for 10-12 minutes depending on size
- Remove from the duck from the oven and place on a chopping board to rest for five minute.
- After five minutes slice thinly and serve
My husband has never really liked the fat on duck so I came up with this rather unusual way of cooking it ... I remove the fat from the duck breast before cooking as I find it easyer than afterwards.
I place the skin in the pan to get some of the flavour from the fat on the breast. I use the uncooked breast to hold down the skin as otherwise it will roll up.
If you find Duck Breast to rich you could try Duck Legs instead.