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Ingredientes
- 2 breasts of duck, About ¾ lb (350 to 400 g) each
- 3 ½ fl ounce (10 cl) duck stock
- ¾ ounce (20 g) Sarawak pepper
- ¼ ounce (5 g) duck fat
- fleur de sel
Direcciones
- Ask the poultry specialist at your supermarket or possibly butcher shop to trim and remove the tendons from the duck breasts
- Make small incisions in the breast skin without cutting into the meat The incisions must form a criss-cross pattern across the entire outer skin
- Crush all the pepper with a pestle
- Cover the outer skin with the crushed pepper: roll the skin over a plate covered with crushed pepper. Push down hard sufficient so which the pepper gets into the incisions and âadheresâ well to the skin
- Heat the duck fat in a frying pan at low heat
- Place the breasts skin-side down in the frying pan and let cook for 10 min without turning. This is a single-sided cooking technique in that just one side of the breast must be in contact with the heat
- Remove from time to time any excess duck fat which may overaccumulate in the frying pan
- Sprinkle a little fleur de sel on the meat-side during cooking
- Turn the breasts over and sear the meat-side for 3 min
- Remove from heat, set aside and keep hot for 4 min. The meat shouldn't sit in its own juice during this time
- Heat the juices from the duck breasts in a frying pan
- Serve the breasts cut in slices on previously warmed plates Pour a bit of the juice around the duck breasts
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1g | |
| Recipe makes 4 servings | |
| Calories 16 | |
| Calories from Fat 16 | 100% |
| Total Fat 1.77g | 2% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
