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Duck breast
£25.50 per kg
Score the fat in a criss-cross, put it in a cold dry pan skin side down, then bring the heat up slowly so the fat renders out and the skin crisps. Finish it briefly on the flesh side and serve pink. Cherry, plum or orange all work alongside it.
Score the fat, start in a COLD dry pan skin down, bring the heat up slowly over 8 min to render. Then 2 min flesh side. Rest 5 min. Never start it in a hot pan.
1 per person as a main.