Method
Season the duck breasts with the salt, pepper and Chinese five-
spice powder.
Drizzle over a little of the oil with a good pinch of dried thyme. Rub
the seasoning well all over the meat.
Score the skins in a criss-cross fashion. Drizzle a little oil into a
frying pan, put duck breasts in, skin-side down.
Sit a lid (or use a plate), which should be slightly smaller than the
frying pan, on the meat and weigh it down with something heavy
like a mortar or heavy pan.
Cook on medium-high heat for about 3 minutes, or until the skins
are crisp, golden brown and lots of duck fat has come out of the
skin.
Remove the weight, and for the next 10 to 15 minutes, continue to
cook uncovered over medium heat, turning occasionally, until the
duck breasts are cooked through.
ake the breasts out of the pan, rest for a minute or two, then slice
thinly. (Don’t throw away the duck fat; keep it in a jar and use it
when you are next roasting potatoes)
Mix 2 tablespoons of chopped mint with 1 chopped long red chilli;
set aside half of this mixture. Add juice from half a lemon, a good
drizzle of oil, salt and pepper to half of the mint/chilli mixture.
Coat the sliced duck meat with this dressing. Arrange giant
croutons around the meat to soak up all the juices, and sprinkle
with the remining mint/chilli mixture.
Giant Croutons
Slice a loaf of ciabatta into 2cm-thick slices. Season with salt and
pepper, a drizzle of oil, 1 tablespoon of fennel seeds, 2 crushed
cloves of garlic, 3-4 bruised cloves of garlic, and a few sprigs of
rosemary. Rub the seasoning well onto the ciabatta slices. Arrange
the seasoned ciabatta slices, in a single layer, in a roasting tin. Bake
in 200°C oven until crisp.
Originally Submitted
2/28/2014
0 Out of 5 from
0 reviews
You can add this Crispy-Skin Duck with Giant Croutons recipe to your own private DesktopCookbook.