The Perfect Duck Breast

Method

1. 1

   Score the fat in a crosshatch, do not cut the meat. Salt, rest uncovered in the fridge overnight.

2. 2

   Whisk the tamari, orange juice, lemon juice and the first honey until the honey dissolves. Add the zest, oregano, garlic, pepper and oil. Do not blend; the marinade stays clear and the oregano is whole.

3. 3

   Marinate the scored, salted breasts flesh side down in a shallow tray, 4 hr, no more than 12. Keep the skin above the liquid so it stays dry.Timer: 240 min

4. 4

   Lift the breasts out, wipe the flesh, pat the skin bone dry. Rest uncovered in the fridge 1 hr.Timer: 60 min

5. 5

   Strain the marinade into a small pot. Add the second honey. Boil, then simmer to half, about 175 g, until it coats a spoon. This is the glaze. Boiling makes the used marinade safe.

6. 6

   Into a cold dry pan, fat side down, then low heat. Render 12 to 15 min, pouring off the fat as it goes. Two pans, two breasts each.Timer: 15 min

7. 7

   Flip, 2 min. Brush the glaze on the flesh side only in the last minute. Pull at 52C. Never glaze the skin before it is crisp.Timer: 2 min

8. 8

   Rest 10 min. Brush once more. Slice, salt the cut face. Keep the rendered fat.Timer: 10 min