Description
Added on the 10/12/2010 12:29:14 - Copyright : Atelier des Chefs UK
To see the full recipe visit http://www.atelierdeschefs.co.uk/en/recipe/10277-honey-glazed-duck-breast-with-a-salad-of-endive-walnuts-and-lardons.php
To see the full recipe visit http://www.atelierdeschefs.co.uk/en/recipe/10289-crisp-confit-duck-leg-with-braised-puy-lentils-and-balsamic-vinegar.php
To see the full recipe visit http://www.atelierdeschefs.co.uk/en/recipe/13095-honey-glazed-salmon-fillet-with-soba-noodles-chiili-and-lime.php
To see the full recipe visit http://www.atelierdeschefs.co.uk/en/recipe/12548-duck-breast-with-garlic-roasted-courgettes-champ-potatoes-and-a-pink-peppercorn-sauce.php
Using a small knife, remove all of the sinew from the duck breast and trim any excess fat from the edges. Score the skin, taking care not to cut in to the flesh. Repeat so that the skin is scored with a diamond pattern and the duck breast is ready to cook. Preparing the duck in this way allows the fat to be released and the skin to become crisp as it cooks.
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