Fresh Farm Duck Breast (Magret de Canard)
Our selected duck breasts are ideal for pan frying to crisp the skin and finishing in the oven. Score the skin and season with salt and pepper. Fat side down in a hot pan (no oil) until the fat runs out and the skin is golden brown. Turn over and colour the flesh side in the now present duck fat. Transfer to a hot oven. 6-8 minutes for pink, 10-12 mins for well done. Allow to rest for 10 minutes. Slice 8-10mm thick and serve. Simples!