Scoring the duck breast before cooking helps to render the fat from the skin. It is best to score the skin of the duck breast when cold and firm. Be careful not to score into the flesh to deeply.
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Scoring the duck breast before cooking helps to render the fat from the skin. It is best to score the skin of the duck breast when cold and firm. Be careful not to score into the flesh to deeply.
Have a practice at this technique using Josh Eggleton's Duck breast with chicory and potato dauphinoise or Marcello Tully's Duck breast with passion fruit sauce and crushed new potatoes.