This week, our Sous-Chef Mesut Sen from the Donnington Valley Hotel is going to show you how to perfectly prepare a duck breast to cook in the frying pan.
The main tips given are:
- Cut excess skin slighty off the sides so the fat does not overlap the flesh
- Cut squares into duck skin in a diagonal manner from both sides to create a crispy surface
- Cuts into skin can be made in several directions and forms, as they are also done in order to create an aesthetically pleasing piece of art on the place