Roast duck breast

A seared duck breast impresses the crowd. Roasting a duck breast fillet is a very simple but disciplined process. With this recipe, you’re sure to succeed.

Ingredients for two

duck breast fillet 1 teaspoon salt 1/2 teaspoon sugar (adds flavour but can be left out) 1/2 teaspoon black pepper fresh rosemary cranberries or lingonberries

Tip: The duck fat melts when fried in the pan. It’s a good idea to save it and use it to fry the potatoes. There’s no winner in this game.

Put the duck breast fillet on a chopping board. Cut the fillet with dense crosscuts on the fat side. They should go deep into the meat.

Soak the spices in the fat thoroughly and leave the duck breast in the room for half an hour.

Crease the frying pan. Cast iron is best for meat.

Place the duck breast in a cold pan, fat side down. Säädä plate on half power. Soon the fat will start to melt, so no need for overcooking. Cut a sprig of rosemary into the fat to add flavour.

Fry until the fat side of the fillet has shrunk to a thin, crispy consistency (5-10min).

Remove the fat and wrap the fillet in the fat. Insert a thermometer into the thickest part of the pan and bake until the internal temperature is 54C. If you don’t insert the thermometer, leave to cook for three minutes. The roasting result is looking for a juicy, juicy meat.

Cover the meat in foil for 10 minutes to rest. Afterwards, drain and serve with cranberries and rosemary.

duck breast Central Europe VHH