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Seared duck breast

Seared duck breast

Serves two

An expertly seared duck breast is super tender with a deliciously rendered crisp outer. Our technique is easy to follow and means dinner can be on the table in a flash. Slices of duck breast with this week's foie gras pithivier would make a particularly delectable supper. Don't forget the red wine jus. 


One Aylesbury duck breast

Murray River salt flakes

A knob of butter

A garlic clove




For deliciously crisp duck breast, leave the duck breast uncovered overnight in the fridge (skin side up).

Before cooking, score the duck skin diagonally 1cm apart, but be careful not to cut all the way through the fat, then season all over with salt.

Bring a frying pan to a moderate heat, then add a teaspoon of neutral oil. Place the duck breast skin side down in the pan, then immediately turn the heat to low.

Cook skin side down for 12-14 minutes or until the skin is crisp and the fat rendered. Turn over the duck breast, add a large knob of butter, a garlic clove and some thyme then cook for another three minutes, basting throughout.

Once the duck breast is cooked, place it onto a wire rack and allow to rest for six minutes uncovered.

Slice against the grain and serve with warmed red wine jus, oven chips and a crisp green salad.


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