Duck breast roasted but superzart
We love duck breast, but not pink! My Göga and the kids eat only roast meat from the poultry. That's why I've tried something and am very satisfied with the following recipe (or rather, man and children are very satisfied!): Duck breasts - about 350-400 g per piece - on the skin side with a sharp knife carve lattice - only the skin, not the Meat. Then turn over and remove the silver skin on the meat side. Season to taste. Heat a pan without fat, fry the duck breast with the skin side, about five to eight minutes. Then turn over and cook for about three minutes. Then cook in the oven at 90-100 degrees for about 40-50 minutes. Let rest for another 5 minutes.
