1. Pat skin of duck breast dry with kitchen paper, to help skin to brown and crisp. Using a sharp knife, score skin in a criss-cross pattern all way along breast, taking care not to slice through flesh. Season skin generously with salt and pepper and rub into skin.
2. Put skin side down in a cold non-stick pan that’s safe to use in oven. Using this technique gives fat a chance to render out of duck breast without overcooking meat or scorching skin.
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3. Cook on a medium heat for 6-8min until skin is golden brown. Turn over and cook fleshy side for 30sec. Pour off fat.
4. Transfer pan to oven and cook at 180°C (160°C fan) mark 4 for 5-6min for pink or 10-12min for well done. When cooked, rest in a warm place for 5min before serving.
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