Medium Duck Breast

Medium-rare duck breast is a restaurant-style dish: crisp skin, pink, juicy meat.

1. Score the skin of the duck breast closely, taking care not to cut into the meat.

2. Salt and pepper it, and sprinkle it with thyme.

3. Lay it skin-side down in a cold pan, then over a medium heat slowly render its fat, until the skin is golden brown and crisp.

4. Turn it, and cook the meat side for a further 3-4 minutes.

5. In a 180 °C oven finish it in 5-7 minutes, then rest it for 10 minutes, and slice it thinly.

Tip: Resting is essential for juicy meat – let it settle before slicing.