If you haven't tried duck breast fillet before, you are missing out! Our favourite way to prepare duck is to pan-fry, skin first to get the skin all crispy and golden. Then depending on how cooked you like it, you can finish it off in the oven for the meat, or let the duck rest so all that delicious juice and fat can further cook and absorb into the meat. Make sure to score the skin to allow the natural fats to render!
To pull the whole dish together, we like to finish it off with a honey and balsamic glaze. Plum sauce is also a great option to pair with duck!