Duck! No not that type, quack quack duck.

[Moominsarehippos]

I have some ducks breast that I want to cook (someone's been watching too much Masterchef).

Not, my books say score, season then pan fry from anything from 4-15 minutes. Quite a margin there! I don't want to serve it pink and bloody, not cremated. I don't eat duck (veggie) and don't want to poison my guests at lunch tomorrow.

Any tips (apart from make a nice omelette instead). This is what happens when you let an eight year old choose easter lunch.

[AgentProvocateur]

I would score the seasoned skin, then fry skin-side down till a lot of the fat melts. Then I'd cook in over for 10 mins, skin side up.

[Moominsarehippos]

How pink/purple should it be? I don't want to look a complete twat giving people overlooked duck! I assume the juices should be clear, like chicken?

[AgentProvocateur]

I like mine pink. It goes a bit grey if its overcooked. It's normally served pink, but you're probably best to ask your guests how they like it.

[Moominsarehippos]

Is it nice? Last time I had it was about 35 years ago (at outside restaurant with live ducks waddling by!).

[AgentProvocateur]

It is delicious. My favourite meat