Total Time
40mins
Prep 10 mins
Cook 30 mins

For those of you who enjoy duck shooting season...

Directions

  1. Cut the skin of the duck breasts in a criss cross pattern and fry for 2 minutes until golden brown.
  2. Remove the breasts and let drain.
  3. Cover the bottom of a small heat proof dish with a 1 cm layer of salt.
  4. Lay the duck breasts in the dish next to each other and sprinkle generously with salt and just a little water.
  5. Preheat the oven to 460 F/250°C.
  6. Cook for about 20-25 minutes so that the breasts are still pink inside.
  7. Remove from oven and leave to stand for another 5 minutes.
  8. Then remove the salt crust, cut the meat into slices and serve.

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