Cant' go past a well cooked piece of duck breast When I say well cooked, I mean cooked well. Well seasoned, just on medium rare.
As with most cooking techniques, chefs will have their preferred method for cooking the perfect duck breast, all with the aim of the meat being medium rare, the skin crispy and the fat rendered enough to leave just a thin layer.
My preferred method for the Perfect Duck Breast is to start off with a cold pan.
I once tried my hand at Duck Confit. That came about because I was unable to locate any breasts so I had to buy a whole duck. Legs for the confit, breast for pan fry and the carcass was roasted to render the fat, for roasting potatoes and to also nibble on. On another occasion when I found myself in the same situation, I decided to save the neck skin then mince the leg meat to make a Duck Neck Sausage. I was more than pleased with how it turned out and was very happy with the flavour.
Peppered Duck Breast with
Cherry Port Sauce,
Fennel and Blood Orange Salad
Duck Neck Sausage with
Beetroot, Fetta and
Walnut Rocket Salad
Duck Breast with
Beetroot, Fetta and
Walnut Rocket Salad
Duck Breast with Mint,Coriander
and Cos Lettuce Salad
Red Duck Curry with Rice
Salt and Pepper Breast with
Rocket Salad and Balsamic Glaze
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