This recipe comes from Carolyne Conran, the ex-wife of Sir Terrance Conran. She has lived in the Southwest of France for a number of years and is a renown chef and food writer. This comes from her brilliant book: Sud de France
- Large Breast of Duck – this will serve 2 people sliced and the best around here come from Carcassonne Saturday Market (mobile ‘Duck Man’ right near Café Saillan or along the road at Mexicot
- Optional – Redcurrant glazed Shallots – see separate recipe
- Pre-heat the oven to 200°c
- Score the Duck skin in a diamond pattern making sure you do not cut through the fat into the flesh.
- In a heavy frying pan over a medium to low heat place the breast fat side down.
- The fat will start to render out so every 7 minutes or so lift the breast out of the frying pan and pour the fat into a container for future use and return the Breast to the frying pan.
- Once most of the fat is rendered and the Skin is crispy golden quickly seal the flesh sides of the breast in the frying pan and transfer the Breast, skin side up, to a Roasting Tray.
- Place in the pre-heated oven for 8 minutes.
- Remove from the oven and place on a carving board.
- Loosely cover with foil and rest for 10 minutes.
- Slice and serve.