Roasted Breast Of Duck Seasoned With Sarawak Pepper

Directions

1. Ask the poultry specialist at your supermarket or possibly butcher shop to trim and remove the tendons from the duck breasts
2. Make small incisions in the breast skin without cutting into the meat The incisions must form a criss-cross pattern across the entire outer skin
3. Crush all the pepper with a pestle
4. Cover the outer skin with the crushed pepper: roll the skin over a plate covered with crushed pepper. Push down hard sufficient so which the pepper gets into the incisions and “adheres” well to the skin
5. Heat the duck fat in a frying pan at low heat
6. Place the breasts skin-side down in the frying pan and let cook for 10 min without turning. This is a single-sided cooking technique in that just one side of the breast must be in contact with the heat
7. Remove from time to time any excess duck fat which may overaccumulate in the frying pan
8. Sprinkle a little fleur de sel on the meat-side during cooking
9. Turn the breasts over and sear the meat-side for 3 min
10. Remove from heat, set aside and keep hot for 4 min. The meat shouldn't sit in its own juice during this time
11. Heat the juices from the duck breasts in a frying pan
12. Serve the breasts cut in slices on previously warmed plates Pour a bit of the juice around the duck breasts