Crispy Duck Breast

Ingredients

• 500 g Duck breast (with skin, preferably from Southwest)
• 1 pincée Fleur de sel (to sprinkle just before cooking)
• 1 pincée Freshly ground black pepper (to taste)

Instructions

1. Prepare the duck breast

   Remove excess fat from both sides of the breast using a knife, then score the skin in a crosshatch pattern without cutting into the flesh.

   Time: PT5M

2. Season

   Generously sprinkle both sides of the breast with fleur de sel and freshly ground black pepper.

   Time: PT1M

3. Heat the pan

   Place the pan over high heat and let it heat until very hot (about 2 minutes).

   Time: PT2M

   Temperature: feu vif

4. Cook skin side

   Place the breast skin side down in the hot pan, press lightly with the back of a spoon to keep the breast flat and cook for 5 minutes until the fat melts and the skin is nicely browned.

   Time: PT5M

   Temperature: feu vif

5. Flip and cook flesh side

   Reduce heat to medium, flip the breast and cook an additional 3 minutes for a pink doneness.

   Time: PT3M

   Temperature: feu moyen

6. Rest

   Remove the breast from the pan, place on a plate, loosely cover with foil and let rest for 5 minutes.

   Time: PT5M

7. Slice

   Slice the breast into thin ribbons about 5 mm thick using a very sharp knife.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

0 g

Fat

25 g

Fiber

0 g