Remember to remove your duck breast out of the packaging, pat
dry and bring to room temperature.
Pre heat your griddle or heavy based frying pan to a low
Season the meat just prior to cooking.
Don't overcrowd the cooking base, a couple of medium sized
breasts per pan.
Place the breasts on the fat to render over medium heat until
golden before searing on the meat side for 1 minute.
Return back onto skin, tip away any excess fat, reserving for a
Place in a pre heated oven 200 oc for 8 to 10 minutes for a
Finish by adding a large knob of butter when frying or on the
Leave to rest in a warm place at least 5 minutes before
The breasts will become more firm as it cooks, gently press
with your thumb, the more spring back you get the hotter the
protein cells have expand which means the more well done your meat
is, for a medium rare steak it should have a soft feel with a
little spring back.