Pan fried Duck Breast
Duck meat is one of my favourite meats due to its richness in taste. It takes very little effort to make it tastes good. A well cooked duck should have crispy skin, moist within the meat. The best way of archiving that within a short span of time will be pan frying it.
The duck breast is lightly seasoned with salt, pepper and little bit of olive oil. It is then fried it in a pan the skin side down:
The heat should be not to high, as we want the fat between the skin and meat to be dissolved into oil. As you can see the picture above, the pan is full of oil from the dissolved duck fat.
While the duck is cooking, boils some water in a pot and add some new potatoes into it.
Once the duck breast is cooked, put it into grill with the skin side up. Grill it for a while. In the mean time, cut the cooked potatoes and fry them in the duck fat:
The potatoes will absorb all the flavour of the duck fat, and make them very crispy. Oh ya, while you are frying your potatoes, make sure to take a look at the duck breast in the grill too. The skin gets burned quickly in the grill.
Here is how it looks like in the end: