Crispy-Skin Duck Breast with Blackberry Jus

Duck breast is the easiest restaurant trick in the book: cold pan, skin down, and let the fat render itself into crisness while you do nothing at all. The only real rule is to pour off the fat as it pools — and save it for roast potatoes.

Method

1. 1

   Score the duck skin in a diamond pattern, cutting through the fat but not into the meat. Season the skin generously with salt.

2. 2

   Place the breasts skin-side down in a cold, dry frying pan. Turn the heat to medium.

3. 3

   Cook for 6-8 minutes, pouring off the rendered fat as it pools, until the skin is deep amber and crisp.

4. 4

   Flip and cook for 2-3 minutes more for pink — 54°C internal. Rest skin-side up for 5-8 minutes.

5. 5

   Pour off all but a teaspoon of fat. Soften the shallot for 2 minutes, then add the wine and reduce by half.

6. 6

   Add the stock, blackberries and redcurrant jelly. Simmer for 3-4 minutes, crushing the berries, until lightly syrupy.

7. 7

   Whisk in the cold butter off the heat. Slice the duck thickly and fan over the sauce.