Roasted breast of duck seasoned with Sarawak pepper

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Ingredients

Serves 4

• 2 breasts of duck, About ¾ lb (350 to 400 g) each
• 3 ½ fl oz (10 cl) duck stock
• ¾ oz (20 g) Sarawak pepper
• ¼ oz (5 g) duck fat
• fleur de sel

Preparation

• Ask the poultry specialist at your supermarket or butcher shop to trim and remove the tendons from the duck breasts
• 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
• Crush all the pepper with a pestle
• Cover the outer skin with the crushed pepper: roll the skin over a plate covered with crushed pepper. Push down hard enough so that the pepper gets into the incisions and “adheres” well to the skin
• Heat the duck fat in a frying pan at low heat
• Place the breasts skin-side down in the frying pan and let cook for 10 minutes without turning. This is a single-sided cooking technique in which just one side of the breast must be in contact with the heat
• Remove from time to time any excess duck fat that may overaccumulate in the frying pan
• Sprinkle a little fleur de sel on the meat-side during cooking
• Turn the breasts over and sear the meat-side for 3 minutes
• Remove from heat, set aside and keep warm for 4 minutes. The meat should not sit in its own juice during this time
• Heat the juices from the duck breasts in a frying pan
• Serve the breasts cut in slices on previously warmed plates Pour a bit of the juice around the duck breasts