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Breast of duck with winter vegetables
Preparation info
- Serves
4
- Difficulty
Easy
- Ready in
1 hr 15
Appears in
Published 1999
A great alternative to roast turkey for a small, grown-up Christmas lunch, especially if you don’t want lots of leftovers. Delicious served with a home-made cranberry sauce.
Ingredients
4 185 g 6 oz 100 g
Method
- Remove any feathers or stubble from the duck breasts, keeping the skin intact. Using a small, sharp knife, trim away and discard any shiny white skin or sinew from the flesh side, then pat dry on paper towels. Lightly score a crisscross pattern in the skin to allow fat to run out during cooking, then season with salt and black pepper.
- Bring a small pan of water
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