Breast of Duck

What you need

2 boneless duck breast halves, skin on, about 175 g each
salt and cracked pepper, to taste


How it is done
  1. Heat the oven to 200º C (gas mark 6)
  2. Score the duck skin with a sharp knife. Take car not to cut into the meat.
  3. Season with salt and crecked pepper on both sides.
  4. Place the duck, skin side down, on an non stick frying pan on medium heat and cook for 5-6 minutes, or until golden brown. Pour the fat regularly.
  5. Turn and cook on the other side for 30 seconds to seal the juices.
  6. Place the duck, skin side up, on a rack in a roasting pan. Cook in the middle of the oven:
    10 minutes for rare,
    15 minutes for medium,
    18 minutes for well done.
  7. When the duck is done, remove from the oven and let rest for 5-10 minutes in a warm place.
  8. Cut each duck breast into slices, diagonally, and serve with orange sauce or plum sauce.