How To Cook Duck With Crispy Skin

Here’s how to cook duck with crispy skin:

1. Buy duck breast fillets with the skin on (I use Game Farm).
2. Remove duck from the fridge 30–60 minutes before cooking.
3. Immediately pat duck skin dry with paper towel then use a very sharp knife to cut fine diagonal score marks through the skin in a criss-cross pattern, without cutting into the meat.
4. Place in a small frying pan, skin side-down and set aside for 30–60 minutes to come to room temperature.
5. Place over medium-high heat and salt flesh generously.
6. Cook for about 5 minutes, pouring off the fat as it melts, until skin is dark golden (reserve the fat for cooking potatoes).
7. Turn duck over, reduce heat to medium, salt skin and cook for a further 7–10 minutes (depending on thickness), until internal temperature registers 55–60°C (130–140°F) on a probe thermometer for medium rare to medium.
8. Remove duck to a plate, skin side up, and set aside in a warm place for a few minutes before slicing or serving.