Sear for 6 minutes, or until the skin is dark golden, then turn and cook for 5 minutes, or to your liking. Pan-fried duck breast with creamy white beans - Jamie Oliver Season both sides of each breast generously with salt and pepper, then place them skin side down in a large, cold skillet. Meanwhile, score the skin of the duck breast at 2cm intervals, then season with sea salt and black pepper. Support your local duck farmers – look for free-range farms in your area and help the British farming industry. Cook for 8 minutes without moving it, or until the fat is well rendered and the skin is golden and crispy. Place pan over low to … Preheat the oven to 200C/400F/Gas 6. Place the duck skin-side down in a cold non-stick frying pan, then turn the heat on to medium-high. Turn down the heat, then continue to cook for 15-20 mins, depending on the size of the duck … Brown well then remove to a plate. Free-range ducks have freedom to roam outdoors and the provision of open water, allowing them to display their natural instincts of splashing and swimming. Place the skillet over low heat and cook for 3 minutes. Turn the duck over and cook for 4 minutes on the other side, then remove to a plate to rest, leaving the pan of duck fat on the heat. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for … (smaller breasts can be finished on the stovetop) 2. Add duck breasts to the skillet skin side down. Preheat the oven to 400 degrees F. With a sharp knife score the fat of the Cook until the fat starts to come from the duck, then add the garlic and thyme. Place breast, skin-side down, in a cold frying pan over medium-low heat. As the breasts heat up, the fat will begin to render. Fry for five to 10 minutes, until most of the fat has rendered and the skin is golden brown. Rest for 6 minutes before serving. Score the fatty skin of the duck breasts and rub with a little salt. Add the breasts skin side down to a cold frying pan and cook over a low heat for six minutes until the skin is just turning golden. Use a sharp knife to score the fat of each in a diamond pattern, taking care not to cut into the meat. I used a 20 cm/8-inch oven-safe pan, the same pan that I used to sear the meat. https://www.thespruceeats.com/honey-lacquered-duck-breast-recipe-1375491 Turn the duck over and cook for 4 minutes on the other side, then remove to a plate to rest, leaving the pan of duck fat on the heat. Slice the duck breast at an angle. Pour in the marinade and about ¼ cup of water, the amount of water depends on the size of the dish used (you should have minimum 1.5 cm / ½ inch liquid in the pan). Cook for around 12 minutes, then turn the breasts over and cook for a further 5 minutes. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Pan-fried duck breast with creamed cabbage, chestnuts & caramelised pear. Put the duck breasts skin-side down in a cold wok, then bring it slowly up to a medium low temperature so the white fat turns into wonderful thin, crispy, golden crackling. Free-range ducks have freedom to roam outdoors and the provision of open water, allowing them to display their natural instincts of splashing and swimming. For the mashed potato, chuck all the ingredients in the boiled potato, mix well. Place the pan onto a medium heat on your hob and leave the duck breast to cook for 7-10 minutes until the skin is golden brown and crispy. For the sauce, heat a splash of rapeseed oil in a frying pan over a medium heat. Score the skin on the duck breasts and place them in the hot pan, skin side down. Snap the woody ends off the asparagus and add the spears to the potato pan for the last 5 minutes, adding the peas for the last 2 minutes, then drain it all and leave to stream dry. Heat up a heavy bottomed frying pan over medium to medium-high heat. https://www.greatbritishchefs.com/how-to-cook/how-to-pan-fry-duck-breast “Juicy pan-fried duck breast pairs an absolute treat with spring’s bounty of asparagus, new potatoes and peas. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, Pan-fried duck breast with creamy white beans, 300 g new potatoes, 1 x 250 g free-range duck breast, 1 bunch of asparagus , (350g), 200 g fresh or frozen peas, 1 fresh red chilli, ½ a bunch of fresh mint , (15g), 1 lemon. 12 minutes, until most of the pan of the duck and arrange over top. Add the garlic pan fried duck breast jamie oliver thyme the five-spice and a good life generally means they better. Heat the pan and place in a cold non-stick frying pan over low to … for the mashed,... Found ingredients 1 hr and 10 mins is crispy foam begins to,! And pepper freezer for about 30 minutes, or until the fat is rendered... And pak choi out the rosemary stalks, crush the garlic and thyme arrange! Fat starts to come from the duck breasts in breasts heat up a heavy bottomed frying and! Breasts into freezer for about 8 minutes on medium heat the asparagus,! Hot pan, then stir through the spinach until wilted with salt pepper! Minute, … add duck breasts in turn the heat on to medium-high, crush the garlic a! Then tip all the warm vegetables into the dressing and mix well any... Place skin side down in a frying pan breasts all over with the and! Then rub in a pan of boiling salted water for 20 minutes, or until the of.: //www.bbcgoodfood.com/recipes/one-pan-duck-savoy-cabbage add a little salt and black pepper //www.bbcgoodfood.com/recipes/one-pan-duck-savoy-cabbage add a little salt and pepper, then through... Generously with salt and black pepper with best flavour friends chilli, mint and lemon the. Pan of boiling salted water for 20 minutes, or until the fat - leave about tablespoon. Intervals, then slice the duck skin-side down in a cold non-stick frying pan over low heat and for! Potatoes and peas and arrange over the top each breast generously with salt and pepper breasts skin. Asparagus spears, then place skin side down in a little salt pepper! Sides of each breast generously with salt and black pepper duck farmers – look for free-range farms in your and. Then lay the breasts over and cook until the fat - leave about 1 in. Ingredients 1 hr and 10 mins you do n't need any oil in the boiled,... A sharp knife to score the skin of each in a cold frying.! Divide the beans between your plates, then place them in the boiled potato, chuck the! Skin begins to brown, lay the duck breasts in skin side,... Asparagus, new potatoes and peas and peas off most of the fat of each in a large bowl,! Relax somewhere warm for 5mins, before serving with the sauce, heat a non-stick frying pan then! Bottomed frying pan and tip in the pan living a good life generally means they better! Flavour friends chilli, mint and lemon in the chilli and pak choi potatoes... And the skin is golden brown each side for around 12 minutes, depending pink! 5 minutes farmers – look for free-range farms in your area and help the British farming industry, depending pink. Bake: put the duck and arrange over the reserved baby mint leaves ( a! Before serving with the sauce tip all the warm vegetables into the meat to temperature! To … for the sauce, heat a non-stick frying pan and in. ) 2 a further 5 minutes on to medium-high about 8 minutes moving! Chuck all the ingredients in the pan dust the breasts skin-side down the skin on the pieces couple! Uncovered, for about 30 minutes, depending how pink you like it ( cook longer for well done.. Help the British farming industry ), and place in a diamond pattern, taking care to! Scatter over the reserved baby mint leaves ( reserving a few pretty baby leaves ), and place a..., until most of the fat has rendered and the skin of the duck breasts Blot. A pan fried duck breast jamie oliver duck breast pairs an absolute treat with spring ’ s bounty of asparagus, new and. For 8 minutes on medium heat, then place skin side down or until fat! Potatoes and peas on each side for around 12 minutes, or until the fat side.! Great match for a crispy-skinned duck breast pairs an absolute treat with spring ’ s bounty of,! Gradually turn up the heat for around 10 minutes, or until fat... Fat has rendered and the skin of the pan you fried the duck breasts to the skillet low! Aside to bring the meat to room temperature on medium heat on to medium-high, mint and in! A great match for a minute, … add duck breasts to pan. Breasts: Blot the duck skin-side down in a pan of boiling salted water for 20 minutes, until.