Duck breast is undoubtedly delicious when cooked exactly as you like it. However we find a lot of our customers can be quite intimidated by this cut of meat, and would prefer to eat it in a restaurant rather than cook it at home.
We're here to show you exactly how to cook duck breast and get a perfect result every time, whether you prefer it rare, medium or well done. Give it a go and soon you'll be getting a reputation for being quite the dab hand in the kitchen!
This recipe serves two.
What you need
1 large boneless duck breast, skin on
Salt and cracked pepper, to taste
How it is done
- Heat the oven to 200 ºC (or gas mark 6)
- Cut the duck breast in half horizontally, so you have two square-ish pieces of duck.
- Score the duck fat with a sharp knife in a diagonal criss-cross pattern, like this. Take care to only press the knife gently, so as not to cut into the meat.
- Season with salt and cracked pepper on both sides.
- Place the duck, fat side down, on a non stick frying pan on medium heat and cook for 5-6 minutes, or until golden brown. Pour out the fat regularly.
- Turn and cook on the other side for 30 seconds to seal the juices.
- Place the duck, fat side up, on a rack in a roasting pan. Cook in the middle of the oven as follows:
> 10 minutes for rare,
> 15 minutes for medium,
> 18 minutes for well done.
- When the duck is cooked to your liking, remove from the oven and let it rest for 5-10 minutes in a warm place. In the roasting pan with some foil and a damp tea towel over the top is perfect.
- Cut each duck breast half into slices, diagonally, and serve with whatever you please.