1. Score the duck skin without cutting into the meat.
2. Season with salt, pepper and thyme.
3. Place skin-side down in a cold pan and slowly render the fat.
4. Turn over and cook for another 3–4 minutes.
5. Finish in a 180°C oven for 5–7 minutes, rest for 10 minutes, then slice.
Tip: Resting is essential for juicy duck.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
These cookies help us understand how visitors use the website. Data is collected anonymously using Google Analytics to help us improve the site.