How to prepare Roast Duck Breasts

Roast duck breasts are great with a full-bodied sauce. However, to make life simple here is the basic recipe for cooking this great bird.

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Equipment:

• baking dishes or baking trays
• frying pans or skillet
• knives
• kitchen oven
• kitchen tongs

Ingredients:

• 2 or 3 duck breasts from a Barbary Duck or a Moulard.
• salt and pepper for seasoning
• sauce and marinade

Preparation:

1. Score the fat on the duck breast in either a criss-cross pattern or in straight lines at one-inch intervals.
2. Heat the oven to 175ºF
3. Heat a large, heavy frying pan (skillet), preferably non-stick, to very hot.
4. Remove the duck breasts from any marinade and keep this for any sauce, if required.
5. Place the duck breasts in the frying pan skin side down and sear for about two minutes, just until the skin is well browned.
6. Remove the duck breasts from the frying pan. Pour all the fat out of the pan  and either keep the fat for a sauce or for other cooking such as roasting potatoes for example, if you wish.
7. Return the duck breasts to the frying pan skin side up and cook for about a minute, just until the meat is seared.
8. Transfer the duck breasts skin side up to a baking dish or tray that will hold them in a single layer. Place in the oven for about an hour. By this time the duck breasts should be uniformly pink throughout.
9. These can remain in the oven as long as two hours and can sit warming even longer if the oven is turned off after two hours. 
10. To serve, slice the roast duck breasts on an angle, into slices a quarter to a half-inch thick. Array on a platter and serve.