Perfectly cooked duck breast is a balancing act. How do you render the fat and crisp up the skin without overcooking the meat? This tutorial shows that it’s actually quite easy to achieve.
The key is to thoroughly score the skin and fat, then fry the skin side before roasting the whole cut.
- Score the skin side from end to end, making a series parallel incisions with a sharp knife.
- Cut right through the layer of fat but not into the meat, then repeat at a ninety degree angle.
- Salt the skin side, then place in a cold, dry frying pan with that side facing down.
- Bring to a high heat and fry the skin in the rendered fat until golden brown.
- Flip it and fry the other side for 5 minutes, adding colour and flavour.
- Roast in an oven preheated to 200℃ for 8-10 minutes, depending on the size.
- Pinch with care to gauge whether it is cooked just right (firm at the edges, yielding in the centre).
- Rest uncovered for about 5 minutes, but no longer.
- Slice for service.