This recipe makes a stylish main course for a special occasion. Roasted Duck Breast is not only delicious but it’s also an excellent source of protein and iron.
Ingredients
Serves 2
- 2 Duck Breasts
- 1 thyme sprig
- 1 rosemary spring
- 2 tsp Marjoram
- 2 tsp Pepper
- Salt
- 1 Apple, cut to thick slices
- 1 slice orange
- 1 dl White wine
Cooking Method
STEP 1: Heat the oven to 180C/ 160 fan/gas 4.
STEP 2: Score the skin of the duck breast with a sharp knife and season well with thyme, rosemary, marjoram, salt and pepper.
STEP 3: Put the breast skin-side down in a cold frying pan and slowly heat the pan. Fry the breast, letting the fat melt out and the skin crisps up. Keep frying until the skin is crisp and brown and you’ve melted out as much of the visible white fat as possible. This can take up to 10-15 mins.
STEP 4: Turn the duck and seal it. Turn back the breast to the skin-side down and place two slices of apple and a half slice of orange under it. Finish cooking the duck breast in the oven. 5-6 mins for a rosy pink flesh or 10-12 mins if you’d like it well cooked.
STEP 5: Rest the duck breast for 10 mins before slicing to serve.
Serve this tasty Roasted Duck with red wines such as Pinot Noir or Merlot.
Note
If you are using a small roasting tin instead of a frying pan, heat it up before transferring the duck breast.
Use the duck fat for potatoes.
English 
Hungarian 