Scoring the duck breast before cooking helps to render the fat from the skin. It is best to score the skin of the duck breast when cold and firm. Be careful not to score into the flesh to deeply.
1
Place the duck breast on a chopping board skin side up
2
Using a sharp knife score the skin in a diagonal direction being careful not to cut through to the meat
3
Turn the duck breast around and score in the opposite direction
4
Your duck breast is now ready to be cooked
Uses
Have a practice at this technique using Josh Eggleton's Duck breast with chicory and potato dauphinoise or Marcello Tully's Duck breast with passion fruit sauce and crushed new potatoes.
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