Duck breast becomes tough, stringy, and dry when made with the confit technique, so I would definitely recommend sticking to the legs, or even the wings! How To Serve Traditionally this dish is served with a side of sliced potatoes, but your options are endless – so choose anything you...
6. Turn duck breasts to skin side up and add the sliced shallots to the pan. 7. Place pan in pre-heated oven at 200 C for approximately 15 minutes (for medium rare depending on size and thickness of duck breast). 8. Remove duck breasts from oven to rest for 5 minutes, skim off e...