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.
