I love duck in all its forms. Duck breasts are probably the fastest and easiest way to get this bird down the hatch. I had this the other week. It took about one minute to prepare and twenty minutes to cook.
- Two duck breasts
- Two teaspoons of cinnamon
- A couple of pinches of nutmeg
- A couple of pinches of ground cloves
- A tablespoon of beef dripping (tallow)
- Salt and pepper
- Whack up the oven to 200 degrees centigrade.
- Crank up the hop to high-medium.
- Melt some beef dripping in a grill pan.
- Score the duck breasts on the skin side.
- Once the grill is hot, put the breasts in skin side down.
- Grill breasts for about five minutes; make sure they don’t burn.
- Flip and brown the other side of the breasts for two or three minutes.
- Transfer breasts to pan and season the skin side with the cinnamon, nutmeg, etc.
- Put breasts in the oven for five to twenty minutes depending on how you like your duck.
- Take out of the oven and let the breasts rest for five minutes.
Chef Tip: I’d avoid covering the breasts when resting. You’ll end up steaming the duck and the skin will lose its crispiness.
Chef Tip Two: Play around with the amount of spices. You may find that more is more.