Pechuga de pato a la sartén

Ingredientes

• 2 large duck breasts
• salt, to taste

Preparación

1. 1

   Score each duck breast’s skin with a sharp knife, ensuring not to cut into the meat.

2. 2

   Season generously with salt and leave the duck breasts to stand for 15 minutes. Pat both sides dry with a paper towel.

3. 3

   Place the duck breasts skin side down in a cold frying pan and switch on the heat to a medium-high setting.

4. 4

   Wait. Leave the duck undisturbed for around 3-5 minutes (depending on size of breasts) and watch as the fat melts, which lubricates the meat. Using a spatula or tongs, you can press down on the meat side to ensure the skin is evenly cooked.

5. 5

   Flip the breasts over and cook for 3-4 minutes, all depending on how well you like your duck cooked.

6. 6

   We advise medium-rare pink. If the duck is thicker on one side, tip the breasts onto the thick sides and allow to cook for another 30 seconds to 1 minute.

7. 7

   Remove from the pan and allow to rest for 5 minutes.

8. 8

   Serve with your choice of vegetables and accompanying sauce. I suggest dauphinoise potatoes, steamed broccoli and orange sauce. Enjoy!