Choosing a duck portion
To select a fresh duck portion, attention must be paid to the colour, which should be dark red . Note that a lean duck (Barbary) will be a deeper red than that of a fat duck (Mulard).
How to cook a breast or breast portion
- Gently score the skin both vertically and horizontally.
- Season to taste, skin side
- Leave to cook skin side down on a gentle heat for 5 minutes.
- Turn over the magrets / breasts.
- Re season
- Remove any excess fat
- Leave to cook on a gentle heat for 6 minutes.
- Tip
- For a extra tender meat, leave the margrets or breasts to rest for 5 minutes in aluminium foil before serving and slicing lengthways. It is suggested that you gently re-season before serving.
