This quick and easy duck breast is great for a mid-week extravagance.
Start by turning the oven on and preheating to 200c. Prune off any stray bits of skin or fat from the duck breast. Keep these offcuts and fry with the duck to extract their fatty goodness.
Salt and pepper the duck breast then in an oven-proof pan (non-plastic handle). Place the duck skin side down in a cold pan and turn up the heat until the fat starts to render.
Once the pan is hot, start your timing – cook for 3 minutes, crisping the skin and shaking to ensure the duck doesn’t stick. Turn over and seal the flesh side of the duck in the now ample duck fat. Fry for few minutes more on the skin side until the skin is golden.
Return to the flesh side and place the whole pan in the oven. Cook for 6 minutes.
Remove the duck from the oven and pan, cover and let rest for five minutes – enough time to steam some asparagus or broccolini. Serve on a bed of puy lentils.
Make sure you pour off the duck fat and keep it for another night when you roast some agria potatoes.
For an extra extra dollop of extravagance, make a quick sauce. In the same pan you used for the duck (leaving a teaspoon or two of the duck fat), fry an eschallot, deglaze with a glass of red wine (maybe that nice Central Otago pinot noir that you’re drinking with the duck) and stir in your favourite berry preserve. Lingonberry, cranberry, something with a bit of acidity and sourness.