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.
- 2 or 3 duck breasts from a Barbary Duck or a Moulard.
- salt and pepper for seasoning
- sauce and marinade
- Score the fat on the duck breast in either a criss-cross pattern or in straight lines at one-inch intervals.
- Heat the oven to 175ºF
- Heat a large, heavy frying pan (skillet), preferably non-stick, to very hot.
- Remove the duck breasts from any marinade and keep this for any sauce, if required.
- Place the duck breasts in the frying pan skin side down and sear for about two minutes, just until the skin is well browned.
- Remove the duck breasts from the frying pan. Pour all the fat out of the pan and either keep the fat for s sauce or other cooking such as for roasting potatoes for example, if you wish.
- Return the duck breasts to the frying pan skin side up and cook for about a minute, just until the meat is seared.
- 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.
- 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.
- 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.