28 November 2013

D is for DUCK

Lots of cooks shy away from duck, thinking it's a bit too hard to cook. So they miss out on all that deliciousness.

Getting started with duck is easy. I suggest buying duck breasts which are no more expensive than a piece of very good steak, and just as easy to cook.

Score the skin on the duck breasts in a diamond pattern and cut off what may look like excess fat on the edges. Place the duck breasts skin side down in a dry, cold, heavy frying pan and turn on the heat. As the pan heats, the fat starts to run and after a minute or two the duck breasts will be happily sizzling. Turn the heat down and allow the duck to cook on the skin side for about 9-10 minutes so it becomes golden brown. Then turn the breasts over, cook for another 2-3 minutes and they're done! Rest the duck while you heat a little stock for moistening the dish. Serve the duck with the stock poured over and some fresh cherries, pips removed, as they are in season right now! It is that easy.

There will be lots of fat in the pan so carefully tip this into a contanier to keep. It is useful for the best roast potatoes you will ever make.