NT duck breast fillets

Ingredients for 2 servings:

• 2 duck breast fillets, 180 – 200 g each
• salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Preheat the oven to 80°C (top/bottom heat) and place a baking dish in there to warm it up, if desired. Score diamond-shaped cuts on the fatty side of the meat. Season and rub in salt and pepper on both sides. Place the meat in a cold pan, fatty side down, and place on the stovetop without adding any further fat or oil. Cook on the fatty side for approx. 5 +/- minutes until nicely browned. Then turn over and cook for another 2 minutes. Be careful not to pierce the meat with a fork. Place the meat in the dish. Insert the meat thermometer into the meat and cook at 80°C until an internal temperature of approx. 60°C is reached. If you like, you can use the meat juices in the pan to make a sauce in the meantime. Remove the meat from the oven and let it rest wrapped in aluminum foil for 5 minutes. Now the meat can be seared again on the fat side so that the skin becomes nice and crispy.