Preparation: The stated time is a guide: check the centre of the thickest part of the meat with a clean food thermometer, without touching bone. It must reach 75 °C for at least 30 seconds; continue cooking if necessary. A browned surface and the colour of the juices alone do not show that it is done.
Juicy roast duck breast with crisp skin, cooked to a checked internal temperature.
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.
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