Pan - Fried Cornish Duck Breast
- 200 g Duck breast per person
- Big Pinch Salt and Pepper
Pre-heat oven to gas mark 6 / 200C / 400F
Score through the skin and fat of the breast taking care not to cut through to the meat.
Season generously with salt and some freshly ground black pepper.
Place the duck skin side down in a cold oven-proof frying pan and turn on the heat. Do not add any additional fat or oil to the pan
Fry the breast until the fat has started to render and turned the skin a nice golden brown colour. (Hint-drain the rendered fat into a jar to keep for roasting potatoes)
Quickly sear the rest of the breast to seal it, then turn it skin side down and put the pan in the oven to finish the cooking process;
Rare -5 minutes
Medium -7 minutes
Welldone -9 minutes
(times will vary depending on the size of the breast - times given are for a 200g portion)
When the time is up, remove the breast from the pan and keep it in a warm place to rest for about 6 minutes
Slice the breast and serve with accompaniments of your choice
If you do not have an oven-proof frying pan you can transfer the duck breast to a roasting tin to put in the oven, but make sure you pre-heat the tin in the oven first.