“A visual delight, this dish combines roast duck breast with fresh citrus flavours and rocket.”
Prep: 10 min
Cook: 15 min
4 duck breasts (allow half a duck breast per person)
Score the fat on the duck breast with a sharp knife in a cross pattern.
Season the duck breast well with salt on both sides, and place into a cold frying pan with no oil.
Gently render the fat down from the duck breast in the frying pan on a medium heat for 5 – 6 minutes, pour away any excess fat.
Seal the other side and then place the duck into a hot oven skin side down for 6 – 8 minutes at 220°C or until the duck breast is medium rare. The cooking time will vary according to the size of the duck breast.
Remove from the oven and rest for 5 minutes before carving.