Crispy duck breast

Duck breast is one of those meats that can be played up or down to suit each occasion and it works all the time. For that special dinner I tend to pan fry it and serve with orange sauce or red current jus with baby potatoes and asparagus or any other green beans.

For a midweek family dinner I flash fry skin side down for 2 minutes then 1 minute in the other side then cook in oven for 15 minutes. This gives me to use the duck cooking time to scramble up some dessert before serving time.

Tonight I did just that toss the duck breasts I the oven whilst I prepared the Eton Mess (I make myself sound organised but anyone can do it).