I do enjoy duck and a simple roasted duck breast is a relatively quick and easy dish to make.
For this recipe I will focus on the duck over the accompaniments.
Having taken out the two duck breasts from the fridge, using a fork, prick the skin side of the duck breast.
Duck can be quite fatty and as a result if you simply roast the duck breast it will be too fatty and greasy. So heat a frying pan, but don’t add any oil. Place the duck breasts in the pan skin side down. I really should have trimmed these, but was too intent on cooking and photographing the cooking. Notice that in the pan there is no oil.
As you can see from this photograph, frying the duck breast in this way renders the fat out from the duck and as a result you get nice crispy skin and little fat or greasiness. You can see the fat that has come out of the duck breasts.
The breasts will also shrink slightly as they cook. There is technique that you can use to stop the meat curling up, but I can’t remember what it is! Something about cutting away something. If you know post a comment and let me know.
Once the skin is nice and brown, place the duck breasts skin side up on a bed of leeks and mushrooms (though any vegetables will do) in a roasting pan.
Roast in the oven for about ten to twenty minutes (depending on how you like your duck).
Serve with your favourite accompaniments, I served mine with lentils, leeks and carrots.