Are you looking for some meal inspiration, look no further, this dish is so easy to make but looks and tastes great.
At first I was just going to serve it with my classic red wine sauce (recipe available on my website) but then I wanted to adjust it to suit the duck a little better, so I added some aromatic spices such as star anise, cloves and Szechuan peppercorns to give it an Asian twist, hubby said the best way to describe it was like a mulled wine taste, it was perfect! I can’t wait to share the recipe.
Have you ever tried cooking duck? I actually find it easier to cook then chicken breast, just start with seasoning it generously then with the the skin side in a dry cold pan and put on a medium-high heat to really render the fat out of the skin and make it crisp, the turn it over and cook the on the other side, for the meat you need to look for it to reach 54°c by using a food thermometer or.. once you’ve cooked it a few times you can tell by touch, like with a steak.
Be sure to rest it well, for at least the time it took to cook so that all the juices are retained in the meat.
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