- With a sharp knife, score the fat of the duck breasts in a crosshatch pattern, without cutting into the flesh.
- In a large skillet, brown the duck breasts fat side down for 10 minutes or until golden and crispy.
- Drain any excess fat.
- Flip the duck breasts over, add the sauce and cook on the flesh side, partially covered, for 10 minutes for rare, or until desired doneness.
Keeps in the fridge for 4 days or can be frozen for 2 months, without the glaze.
Chef’s secret:
- Delicious served with steamed green vegetables.