I cooked them once years ago and they were dry and tough. Too expensive to ruin so I nned help please
antoniab,
Oct 26, 11:13pm
Sear them skin side down to render the fat (dont add any oil) then pop them in the oven at 200 for 6-8mins
davidt4,
Oct 26, 11:27pm
Duck breast is best medium-rare.First of all score the skin in a close cross-hatch pattern using a very sharp knife.This will help release the fat and will help the breast stay flat in the pan.Salt well on both sides.
Heat a frying pan or char grill pan over medium heat, put in the breasts skin down and press so that all of the skin is in contact with the pan.Fry for 10 - 15 minutes until most of the fat has been rendered and the skin is dark golden brown.Pour most of the fat off and keep for frying potatoes.
Meanwhile heat a serving plate in a warm oven.
Turn the breasts and cook on the flesh side for about 5 minutes or until they feel slightly springy when pressed with your finger (instead of wobbly).Remove to the warm plate, cover loosely with foil and allow to rest 10 minutes before serving.
edlin,
Oct 27, 6:17am
Thanks to both of you. Confident to try again now
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