Pan roasted Lincolshire duck breast

Serving size: 4
Preparation time: 5 minutes
Cooking time: 15 minutes
Ingredients:

4 mallard duck breasts
4 medium leeks, washed and trimmed
2 cloves garlic, sliced
4 beef tomato, cut into wedges and deseeded
50ml red wine vinegar
100ml extra virgin olive oil
Pinch of ground ginger
Salt

Featured in:
January 2016
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METHOD
(Crudaiola is Italian for raw vegetables) Place the garlic, oil, vinegar and pinch of salt in a bowl with tomato and mix well, let rest for 1 hour.

Heat a topside griddle until very hot, cut the leeks lengthwise and season with salt and a little oil. Chargrill until almost burnt, turn side and do the same. Place in a baking tray and finish cooking for 5 minutes at 180C.

Score the duck breast on the skin side and season with salt and ginger. Heat a non-stick pan, and cook the breast skin side first for 2 minutes on medium heat. Turn and cook for 1 minute on low heat. Set aside and let rest for 2 minutes before slicing.

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