Im cooking a mothers day lunch & have decided on duck - for convenience sake I though I would use breast portions but in the past have found these can be sometimes tough & rubbery - Has anyone got a foolproof method to make sure they are tender Thanks LyndaW

Hi Linda, I normally cook mine skin side down in a hot pan for a couple of mins then turn over and seal the other side, turn back over and cook skin side down untill nearly done then finish in the oven for 5 mins, I also think that you should leave it to rest for a short while so that it relaxes agian, or for a guaranteed result you could always brown on both sides then pot roast in port and orange sauce.
Hope thats of some help, Andy.

Hi Andy Thanks for the tip - the port & orange sauce sounds lovely I think Ill ggive that a go
Lynda

first you brown it skin side then place on a wire rack and put a bit of sugar on it in the hottest you oven goes and cook for 6 or 7 minute how you like it and serve it with a sweet or tart sauce

My other half does a recipe from this site, just type duck into recipes and I think it is on page 4 - Ginger Grilled Duck with Sticky Aubergine Stir fry. He doesn't do the aubergine stir fry with it he serves it with noodles and stir fry broccoli, carrots, courgettes etc with ginger and garlic tossed in seseame oil and rice wine. He thinks it is delicious - I'm a veggie so I have the veggies with tofu! Good luck

sorry - forgot to say, he browns it skin side down first and then slow cooks it in the oven - comes out very tender

Mmmm Duck.... Yummy my fav!! I had this last nite. I scored meat both sides. Left them to marinade in minced garlic (1 clove) Honey and Soy sauce. When ready to cook hot pan, fry skinside down for couple of mins till nice and crisp, then pop in oven for 5mins. Good luck have a lovely day tomorrow with your mum.