The River Cottage Australia Cookbook by Paul West

Author:Paul West [Paul West]
Language: eng
Format: epub
ISBN: 9781408858400
Publisher: Bloomsbury Publishing
Published: 2015-06-03T17:00:00+00:00

Crispy-skinned Duck Breasts >

Crispy-skinned Duck Breasts

If the legs of a duck are perfect for a confit then the breasts are at their best when panfried, crispy-skinned and pink in the middle. Duck breasts have a thick layer of fat under the skin that renders during cooking, a little like a built-in baster, leaving the meat moist and full of fabulous flavour.

SERVES 4

4 free-range Muscovy duck breasts

Salt flakes and pepper

Bring the duck breasts to room temperature and using a sharp knife score the skin in a crosshatch pattern, being careful to only score the skin and fat and not cut the flesh. Season generously with salt and pepper.

Place a heavy-based frypan over a medium heat.

When the pan is hot place the duck breasts, skin-side down, in the pan. Cook until most of the fat under the skin has rendered out and the skin is crispy and golden – about 6 minutes.

Turn the duck breasts over and cook for another 2–3 minutes, spooning over the rendered fat. It’s best to serve the breasts so that they are pink in the middle for maximum moisture and flavour. When cooked the breast should have firmed slightly but still be pink in the centre.

Transfer to a board and leave to rest for 5 minutes.

To serve, slice the breasts and accompany with a sweet, port-based sauce, some crunchy, blanched greens and a big spoonful of mashed potato.

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