Duck Breast Do you like your duck breast well grilled?
This recipe is ideal.
Made with ESPRIT FOIE GRAS duck breast
If the duck breast is vacuum-packed, remember to remove it from its packaging and store it between two plates in the refrigerator for at least 24 hours, to allow the meat to "age"!
Using a knife, score the skin on the fat side, without going as far as the meat.
Season generously with salt and pepper.
Place the duck breasts, fat side down, in a large frying pan and heat over medium heat.
Cook the duck breasts for around ten minutes, discarding the rendered fat little by little. You can also use it to cook potatoes!
When the skin is nicely toasted, simply turn the duck breasts over and cook for a further two or three minutes.
All you have to do is slice them!
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