Duck breast meat

Pat it dry, score the skin without cutting into the meat, then put it skin-side down in a cold pan. Cook over medium heat for 8–12 minutes, pouring off excess fat as it renders; turn and cook the flesh side for 2–4 minutes, then rest before slicing.

For a well-cooked breast, check the thickest part with a food thermometer and cook it to 75 °C. Rest it for a few minutes before carving; the centre should no longer be pink.

Usually not: cooking with the skin on lets its fat render and helps it crisp. You can trim loose edges, then remove the skin after cooking if you prefer not to eat it.

Keep it covered in the fridge and cook it within a day or two of buying. Freeze it if you will not use it in that time; thaw it in the fridge, not on the worktop.

Its rich flavour works well with sharp fruit such as orange, cherry or plum, and with lentils, red cabbage or roasted root vegetables. Serve sliced breast with a fruit sauce, or add it to a warm salad.

Duck breast has 2.5 g of fat per 100 g, compared with 3.57 g in chicken breast; chicken breast has more protein, at 31 g versus 28 g. Duck also has a richer flavour, especially when cooked with the skin on.

Yes. It is a source of iron, with 4.5 mg per 100 g, and is also high in selenium and vitamin B3.

Some cooks serve duck breast pink, but poultry can carry harmful bacteria, so cooking it through to 75 °C is the safer approach. Use a thermometer in the thickest part rather than judging doneness by colour alone.