Honey Glazed Duck Breast

Duck breast is perfect when its skin cooks glassy and crisp yet its flesh stays pink and juicy – the honey and mustard go on only at the end, to coat it in a shiny glaze.

1. Score the duck breast skin with a sharp knife in a diamond pattern – taking care not to cut into the flesh – then salt and pepper it.

2. Lay it skin-side down in a COLD pan, and start cooking it slowly – this way the fat under the skin renders gradually and the skin turns crisp.

3. When the skin is nicely golden, turn it and cook the flesh side too, then brush it with the mixture of honey and mustard.

4. Cook it in a 180 °C oven for 8 minutes, until the glaze caramelises shiny.

5. Take it out, rest it for a few minutes, then serve it thinly sliced.

Tip: The cold-pan start is the key – if you put it in a hot pan, the skin burns before the fat renders.