Pan-frying is a great way to cook duck breasts because the skin gets deliciously crisp while the breast is still pink in the middle. The ideal internal temperature for duck breasts is 52˚C but see the tip below for estimating doneness with your fingertips.
To test the doneness of the duck breast, press it with your finger – it should be firm but still springy to the touch.
Don't forget to keep the rendered fat to use in roast potato recipes. Stored in a jar with a tightly fitting lid, it will keep for 6 months.
Duck breast is a versatile meat and can be used in numerous dishes. Have a go at Bruno Loubet's Duck breast with honey, caraway and beetroot and grapefruit salad or Paul Foster's Seared duck breast with sautéed and pickled mushrooms, pumpkin seeds and toasted peanuts.
Please enter your email address
If email "" has been registered on our system you will receive an email from us shortly.
Please follow the instructions to reset your password.Return to sign in