Preheat your oven to 200deg C.
Pat the duck breasts dry with paper towel .
Lightly score the skin in a criss cross pattern .
It is important to use a cold oven proof fry pan , (why ?)
Placing the duck in a cold pan and bringing up to the heat gives the duck a longer time to render the fat from the skin without overcooking the meat .
Place the duck skin side down in the cold oven proof fry pan .
When the duck begins to sizzle , cook for 5 minutes or until the skin is golden .
Turn and cook for 1 minute .
Transfer the pan to the preheated oven , roast uncovered for 6 minutes or cooked to your liking .
( Duck breast is best served slightly rare in the centre )
Slice duck breasts diagonally serve with a salad or over a fluffy chilli couscous or cauli flower mash .
Pat the duck breasts dry with paper towel .
Lightly score the skin in a criss cross pattern .
It is important to use a cold oven proof fry pan , (why ?)
Placing the duck in a cold pan and bringing up to the heat gives the duck a longer time to render the fat from the skin without overcooking the meat .
Place the duck skin side down in the cold oven proof fry pan .
When the duck begins to sizzle , cook for 5 minutes or until the skin is golden .
Turn and cook for 1 minute .
Transfer the pan to the preheated oven , roast uncovered for 6 minutes or cooked to your liking .
( Duck breast is best served slightly rare in the centre )
Slice duck breasts diagonally serve with a salad or over a fluffy chilli couscous or cauli flower mash .
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