https://saturdaykitchenrecipesearch.co.uk/saturday-kitchen-recipe/roast-duck-breast-with-vegetables/
Put the duck breasts skin side down in a cold ovenproof pan over a very low heat. Cook for 8 minutes, until the fat has rendered and the skins are golden brown and crisp. Flip over the breasts and cook for a further 2 minutes, until golden brown. Put the pan in the oven and roast for 3-4 minutes, until the breasts are cooked medium rare.

https://www.youtube.com/watch?v=q71pPhJM3XA
Recipe @ http://www.saturdaykitchenrecipesearch.co.uk/james-tanner-saturday-kitchen-recipe

https://saturdaykitchenrecipesearch.co.uk/james-martin-recipes/roasted-breast-duck-with-baby-vegetables-and-cherries-2/
Place the duck bones, vegetables and one garlic clove in a tray and place in the oven for 30-40 minutes, or until they are golden-brown. Put the roasted bones and vegetables in a large, deep pan. Add the veal jus, one sprig of thyme and star anise and top up with water to just cover the bones (if needed).

https://saturdaykitchenrecipesearch.co.uk/tag/duck/
James Martin; Tom Kerridge; Mary Berry; Hairy Bikers; More Recipes. Rick Stein; Nigel Slater; Michel Roux; ... April 20, 2024; Author admin; matt tebbutt recipes; saturday kitchen recipe; Pan-fried duck breast with braised salsify and endive … March 23, 2024; Author admin; matt tebbutt recipes ... Roast duck breast, parsnips, spiced poached

https://www.youtube.com/watch?v=OIn2af_XH9M
James Tanner

https://www.deliciousmagazine.co.uk/recipes/roast-duck-breast-with-honey-sesame-orange-and-celeriac/
Method. Heat the oven to 210°C fan/gas 8. Use a sharp knife to finely score the skin on each duck breast diagonally in two directions to make a grid pattern (don't cut through to the meat). Rub the honey into the skin on each breast, making sure it's completely coated, then put on a baking tray. Peel the celeriac and halve.

https://www.jamesmartinchef.co.uk/recipes/maple-glazed-duck-breast-turnip-and-thyme-gratin/
Place in a clean kitchen towel and squeeze out all the moisture then place in a bowl, season with cracked pepper and thyme leaf. Pour over enough cream just to cover the turnip add the minced garlic and mix together. Lay into a small buttered gratin dish roughly 3/4's full. Butter the shiny side of a sheet of foil and lay buttered side down

https://recipes.net/articles/how-to-cook-duck-breast-in-the-oven/
Honey Glazed Duck Breast. Elevate your duck breast game with a delicious honey glaze. Preheat your oven to 375°F (190°C). Score the skin of the duck breast and season it with salt and pepper. In a small bowl, combine honey, soy sauce, minced garlic, and grated ginger to create a flavorful glaze. Heat an oven-proof skillet over medium-high

https://www.bbcgoodfood.com/recipes/roasted-duck-breast-plum-sauce?IGNORE_GEO_REDIRECT_GLOBAL=true
STEP 2. Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme, star anise and butter.

https://www.gressinghamduck.co.uk/recipes/duck-breast-redcurrant-gravy/
Place the duck breast on a cutting board and put the roasting tin on the hob, mix 300ml boiling water with the gravy and deglaze the roasting tin with the gravy mix, add 50ml of red wine and cook for 5 mins then whisk in a 10g of butter. Check the seasoning and add redcurrant jelly, divide the roast potatoes, courgettes and carrots onto 4

https://www.foodnetwork.com/recipes/ina-garten/roast-duck-breast-with-dried-cherries-and-port-8732939
Add the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the

https://www.duckchar.com/oven-roast
Step 4 -Proceed to roast the duck breast in the oven, positioning it skin side up. Allow it to cook until the internal temperature attains 131 degrees F. This phase is anticipated to span 5 to 15 minutes. After roasting in the oven, gently drape a piece of foil over the oven-roasted duck breast, ensuring a loose covering.

https://www.gressinghamduck.co.uk/how-to/how-to-cook-duck-breast/
2. Score the skin of the duck breast with a knife. 3. Season both sides of the duck breast with salt and ground pepper. 4. Place the duck breast skin side down in a hot non stick pan on a medium heat without oil for 5 minutes or until golden brown. Pour off the fat regularly and seal the other side for 1 minute. 5.

https://www.bbc.co.uk/food/chefs/james_tanner
On returning to England James worked for the two Michelin-starred restaurant Lettonie in Bath, under the respected chef Martin Blunos. In 1999, aged 23, James and his brother Chris opened Tanners

https://www.bbc.co.uk/food/recipes/whole_roasted_duck_with_88418
Season the duck with salt and black pepper and place on a wire rack sat in a roasting tin. Roast for 25 minutes. Remove the duck from the oven and pour any excess fat from the roasting tin into a

https://www.everyday-delicious.com/slow-roasted-duck-breast-with-plum-sauce/
Leave a tablespoon of fat in the pan and discard the rest. Bake: Place the duck breast in a small baking dish (I used a 20 cm/8-inch oven-safe pan). Pour in the marinade. Cut the plums in half, remove the stones, arrange them around the meat. Place the dish in the oven.

https://simply-delicious-food.com/pan-seared-duck-breast-with-honey-soy-glaze/
How to pan sear duck breast. Prepare the duck: Pat the duck breasts dry with paper towels then score the skin/fat-side with a sharp knife. Take care not to cut through the meat. Season generously with salt. Heat a large pan over medium-high heat and add the breasts, skin-side down, and cook for 6-7 minutes until the skin is deep golden brown

https://honest-food.net/how-to-cook-duck-breasts/
Just tip the breasts on their sides and cook for 30 to 90 seconds, just to get some good color. Take the duck off the heat and let it rest on a cutting board, skin side up. This would be a good time to grind black pepper over it. Teal need only need a minute or two rest, while big Canada geese might need 10 minutes.

https://www.jamesmartinchef.co.uk/recipes/pan-roasted-duck-breast-with-spiced-peaches/
Method. Put the sugar in a large sauté pan and add the cinnamon stick and 750 ml / 26fl oz / 3 cups of water over a medium heat. Cook until the sugar dissolves, stirring occasionally, and the syrup comes to a simmer. Add the peaches and poach for 10 minutes. Using a slotted spoon, lift the peaches out of the syrup, leave to cool slightly, then

https://www.facebook.com/saturdayjamesmartin/posts/james-tanners-recipe-for-maple-glazed-duck-breast-turnip-and-thyme-gratin-is-a-s/1901959416620126/
James Tanner's recipe for Maple Glazed Duck Breast, Turnip and Thyme Gratin is a stunning dish, combining sweet and earthy flavours. You may not have tried turnip gratin before but rest assured it is

https://britishchefstable.com/james-martin-duck-breast-recipe/
How To Make James Martin Duck Breast. Dry the duck breasts with paper towels. Cut slits into the fat cap of each breast all the way to the meat below. Heat a large skillet on MEDIUM-LOW. Salt and pepper the breast liberally. Place them in the pan fat side down, and cook them for 10 to 12 minutes to render the fat.

https://food-mag.co.uk/food-recipes/mains/duck/chris-tanner/chinese-duck-breast/
Method. In a bowl, mix together the spices, honey, sugar and olive oil, and season with salt and pepper. Trim a little of the fat from the sides of the breasts and season with a little salt. Place the duck breasts skin side down into a frying pan, and cook on a moderate heat. At regular intervals, pour away the excess fat into a heat proof bowl.

https://www.lovefood.com/recipes/60538/james-martins-panfried-duck-breast
Turn over and cook for a further 2 minutes. Place the duck breasts into the oven and cook for 10 minutes. Remove and allow to rest for 10 minutes. Heat another splash of oil in a separate frying pan; add the watercress and spinach and cook until wilted, stirring well. Season, to taste, with salt and freshly ground black pepper.