For this postcard I wanted to share the method for cooking the duckbreasts to get that perfect crispy skin and juicy tender pink meatwithtastysalads to accompany it thatpayhomage to the local dish of cassouletand the classicDuckal’Orange
Once cooked place the duck on aplate cover with foil andallow to rest. Stir in the oyster sauceand resting juices from the duckandleave to simmer while you slice the duck
This is perfect for this time of yeara juicy pork chop nicely browned withpancetta, earthy lentils andvegetablesall brought together witha comforting creamymustardsauce I could eat this once a week as it is so tasty
We love a bit of duckanda juicy duckbreastwitha red wine andredcurrantsauce is hard to beat. Remove the duck from the panandplace in the roasting dish with the carrots
The dry pan will make the skin crispyand you pour off the fat before you turn the Duck. To address this simply pour off the fatafter you seal the skin-side, leavingabeautifully delicious andcrispy skin, before you turn the breast to seal the other side
Duckal'orangerecipeDuckBreastRecipeDuckRecipesDuck Three WaysRecipe Honey and Soy GlazedDuck Roll Recipe Pulled Duck Leg Recipe Spiced Pulled Duck Leg Recipe Three Ways to Cook Duck
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Sprinkle the rest of the spice mixture over the skin and flesh of the duckbreasts. Place the duckbreasts, skin-side down, into alarge, cold, non-stick, ovenproof frying pan
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