Duck breast fillet with asparagus Preparation
Duck breast fillet with asparagus
Wash the duck breast and pat it dry. Using a sharp knife, cut the skin diagonally in both directions to form diamond shapes; do not cut too deep, i.e. do not cut into the meat. Rub salt and pepper onto the duck breast and place in a cold frying pan with the skin side facing downwards.
Frying in a cold frying pan makes it easier for the fat under the skin to escape and therefore it is not necessary to add any additional fat or oil. Fry the skin side on a high heat (around 5 minutes, until it is golden to brown in colour), then turn the duck over and fry the other side for a further 3 minutes. Place on a dish in the oven, with the skin facing upwards, and cook for approx. 45 to 60 min. in a preheated oven. The time required depends on how long the meat was fried in the pan and whether you would like the meat to be cooked rare or well done.