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As a big treat I am sharing our Minette's Gourmet Sliced Duck Recipe with all the trimmings and the sauce.
Pat dry the duck breasts with a paper towel. Try to cut down the fat without exposing the meat. Use a boning knife to score the skin in a cross match pattern. Try to make the cuts 1/2 inch or less apart, depending on the thickness you require.
Season the duck breast with himalayan salt and Minette's Gourmet Dry Marinade (Beef and Turkey). Leave for 15 minutes to marinate at room temperature while the oven preheats.
Preheat oven to 180 degrees. Please keep a flat roasting tin at hand.
Heat a large frying pan over medium heat. Add the duck breast, skin side down and cook for 6 to 7 minutes until brown. The duck should begin to sizzle. If it begins to brown to quickly, reduce the heat. Transfer the duck skin side up to the roasting tin or rack (what ever you feel comfortable with).
Keep the delicious sauce from the duck, for your vegetables and sauteed potatoes. Keep any remaining in a container in the fridge.
Place the duck in the oven for about 45 to 50 minutes (27 minutes for really rare). Keep checking with a knife or a thermometer.
Remove from oven, and leave the duck to rest for 5 minutes before carving on a cutting board. Cut each breast crosswise into 1/3 inch slices.
Drizzle the delicious sauce over the duck. Serve with sauteed potatoes, glazed carrot, french beans.