Pan Fried Duck Breast

Pan Fried Duck Breast

It doesn't get much more simple than this, pan fried duck breast. Duck is currently cheaper than steak and frankly we love it.

We always want a crispy skin, where the fat has been rendered well and the flesh to be blushing.

It can be served in a salad or with noodles but we served with a gratin and hispi cabbage.

Method

• Set up your Egg to cook direct at 220°C with the stainless grid above the charcoal, and a cast iron pan on top. You need to preheat the pan in the Egg before you start cooking. I leave it to warm up for about 10 minutes.
• Score the fat of your duck lightly, you don't want to be cutting into the meat, just the fat.
• Sprinkle with a generous portion of Maldon salt.
• Place the duck, fat side down onto the cast iron and cook for about 5 minutes. You're aiming to render the fat and turn the skin lovely, crispy and golden brown.
• Once the fat is golden brown, flip the breast and cook for about 3 or 4 more minutes.
• Cook the breast until the internal temperature reaches 52°C. I check this with either a Thermapen or a Meater+.
• We're looking for the duck to be medium rare, a final internal temperature of 57°C but they will continue to cook whilst resting.
• Therefore, once at 52°C take off your duck and wrap each breast in foil individually. Do not stack the foil parcels or wrap the breasts together, they will continue to cook each other and they will overcook.
• Rest for 5 minutes.
• Serve whole or vut the duck breasts, on the bias, in thin strips.
• We served our duck breast with Celeriac and Fennel Gratin and Balsamic and Honey Griddled Cabbage.