Duck breast
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The size of duck breasts varies tremendously between breeds, but what does not change is the vast quantities of fat they exude. This helps keep the meat tasty and tender, but often requires that you remove a lot of it from the pan.
Duck is often matched with fruit, as in the famous duck l'orange, and works well with plums, pears and grapes.
The breast is a favourite for Thai red curries, stir-fries and tandoori grills.
The breast is a favourite for Thai red curries, stir-fries and tandoori grills.
Related recipes
Total time
25 mins
Total time
30 mins
Pan-fried duck breast with braised endive
By James Martin From James Martin's Champagne
By James Martin From James Martin's Champagne
Avg user rating: 
Total time
30 mins
Total time
30 mins
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