I love duck breasts; they are rich and meaty and surprisingly low in calories (if you don’t count the skin). The issue with sautéing or roasting duck breasts is that the layer of subcutaneous fat never seems to fully dissolve. But I have discovered a way to make them as succulent and pleasurable as possible: remove the duck skin, crisp it in the oven, and then place it back on the seared duck. It’s superb! Serving this dish with garlicky, spicy mashed squash brings out the sweetness of the duck, while balancing it with some heat.
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