INGREDIENTS

INSTRUCTIONS

Marinate the legs to make confit to use as a starter on another
occasion. Remove breasts from carcasses and leave in fridge uncovered
to dry out. This helps the skin to release its fat and crisp up when
it is cooked.  Preheat the oven to 250c/gas 8.  Heat a skillet or
griddle until evenly hot. Season breasts. Tuck a  piece of Rosemary or
sage under the fillets. Sit duck breasts skin  side down on the griddle
and cook briskly to allow the fat to run out  and the skin to become
golden and crisp.  Remove breasts and put in a roasting dish skin sides
up. Smear  lightly and roast with honey in a preheated oven for 8-10
minutes.  Rest in a warm place for a further 10 minutes to tenderise
the flesh  more. The breasts should be lightly pink with a crisp skin.
Slice diagonally through the breasts and serve with the duck liver
risotto and a bowl of spring salad leaves on the side.  Dress the salad
with a light balsamic vinegar dressing. ]]]]]]  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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