30 Minute Meal Recipes
Crispy-Skin Duck with Giant Croutons
You might want to watch the videos that go into specific detail on how Crispy Skinned Duck and Croutons is prepared.
4 duck breasts
Oil (light olive or canola/grapeseed)
Salt and pepper
2 tsp Chinese five-spice
Pinch of dried thyme
Season the duck breasts with the salt, pepper and Chinese five-spice powder.
Drizzle over a little of the oil with a good pinch of dried thyme. Rub the seasoning well all over the meat.
Score the skins in a criss-cross fashion. Drizzle a little oil into a frying pan, put duck breasts in, skin-side down.
Sit a lid (or use a plate), which should be slightly smaller than the frying pan, on the meat and weigh it down with something heavy like a mortar or heavy pan.
Cook on medium-high heat for about 3 minutes, or until the skins are crisp, golden brown and lots of duck fat has come out of the skin.
Remove the weight, and for the next 10 to 15 minutes, continue to cook uncovered over medium heat, turning occasionally, until the duck breasts are cooked through.
Take the breasts out of the pan, rest for a minute or two, then slice thinly. (Don’t throw away the duck fat; keep it in a jar and use it when you are next roasting potatoes)
Mix 2 tablespoons of chopped mint with 1 chopped long red chilli; set aside half of this mixture. Add juice from half a lemon, a good drizzle of oil, salt and pepper to half of the mint/chilli mixture. Coat the sliced duck meat with this dressing. Arrange giant croutons around the meat to soak up all the juices, and sprinkle with the remining mint/chilli mixture.
Slice a loaf of ciabatta into 2cm-thick slices. Season with salt and pepper, a drizzle of oil, 1 tablespoon of fennel seeds, 2 crushed cloves of garlic, 3-4 bruised cloves of garlic, and a few sprigs of rosemary. Rub the seasoning well onto the ciabatta slices. Arrange the seasoned ciabatta slices, in a single layer, in a roasting tin. Bake in 200°C oven until crisp.