How to skin a duck breast

How to skin a duck breast

Skinning a duck breast is necessary when serving raw as a carpaccio. Have a practice at skinning a duck breast with Pascal Aussignac's duck carpaccio with sea urchin foam, romanesco cauliflower and lotus root crisp.

Duck breast recipes

Recipe Collection

Tandoori grey squirrel with Rajasthani spices

Tandoori grey squirrel with Rajasthani spices

by Vivek Singh

Crispy duck lettuce wraps

Crispy duck lettuce wraps

by Karen Burns-Booth

Vietnamese-spiced smoked duck breast

Vietnamese-spiced smoked duck breast

by Nazima Pathan

Duck breast with red curry-infused jasmine rice

Duck breast with red curry-infused jasmine rice

by Food Urchin

Duck with vodka cherry sauce

Duck with vodka and cherry sauce

by Ren Behan

Recipe Collection

Recipe Collection

Recipe Collection

Recipe Collection

Duck, chicory and charred persimmon salad

Duck, chicory and charred Spanish Persimon® salad

by The Kitchen with Great British Chefs

Puy lentil salad with foie gras shavings and smoked duck breast

Puy lentil salad with foie gras shavings and smoked duck breast

by Xavier Boyer

Duck breast salad

Smoked duck breast and mushroom salad

by Tom Aikens

Recipe Collection

Breast of Madgett's farm duck with potato pancakes

Breast of Madgett's farm duck with potato pancakes

by Bryan Webb

Duck breast with passion fruit sauce and crushed new potatoes

Duck breast with passion fruit sauce and crushed new potatoes

by Marcello Tully

Duck breast with chicory and potato dauphinoise

Duck breast with chicory and potato dauphinoise

by Josh Eggleton

Duck breast with confit fig, fennel and five spice

Duck breast with confit fig, fennel and five spice

by Agnar Sverrisson

Duck breast with aromatic polenta fries and orange vinaigrette

Duck breast with aromatic polenta fries and orange vinaigrette

by Pascal Aussignac

Roast duck, tart fine and orange

Roast duck, tart fine and orange

by Bryn Williams

Duck breast with celeriac choucroute, bulgar wheat and cherries

Sous vide duck breast with celeriac choucroute, bulgur wheat and cherries

by Agnar Sverrisson

Massaman duck curry

Massaman duck curry

by Matthew Tomkinson

Duck breast glazed in soy with date purée, pickled shiitake, fried walnut, pumpkin seeds

Duck breast glazed in soy with date purée, compressed pickled shiitake, fried walnut, pumpkin seeds

by Paul Foster

Duck breast with rhubarb purée and walnut granola

Duck breast with rhubarb purée and walnut granola

by Adam Stokes

Honey marinated duck breast with sautéed greens and crispy noodles

Honey marinated duck breast with sautéed greens and crispy noodles

by Graham Campbell

Crackling duck pie

Crackling duck pie

by Pascal Aussignac

Duck breast salad with burnt coconut, pineapple and cashews

Duck breast salad with burnt coconut, pineapple and cashews

by Matt Gillan

Roast duck breast and crispy leg croquettes with cherries and almonds

Roast duck breast and crispy leg croquettes with cherries and almonds

by Paul Welburn

Honey-roasted breast of duck with griottine cherries

Honey-roasted breast of duck with griottine cherries

by Mark Jordan

Duck breast with mildly spiced sauce

Duck breast with spiced sauce

by Pierre Koffmann

Honey-glazed duck breast, pak choi, baby courgette and tomato couscous

Honey-glazed duck breast, pak choi, baby courgette and tomato couscous

by Adam Stokes

Chargrilled Gressingham duck breast with spring onion, pickled shiitake mushrooms, garden herbs and soy reduction

Chargrilled Gressingham duck breast with spring onion, pickled shiitake mushrooms, garden herbs and soy reduction

by Graham Campbell

Roast duck breast with white asparagus, pea cream and Meantime beer gravy

Roast duck breast with white asparagus, pea cream and beer gravy

by Adam Gray

Duck and coconut laksa with grilled sweetcorn, soba noodles, squid and coriander

Duck and coconut laksa with grilled sweetcorn, soba noodles, squid and coriander

by Peter Gordon

Salad of duck breast with orange, pine kernels and dandelion

Salad of duck breast with orange, pine kernels and dandelion

by Adam Stokes

Duck with peanut and tamarind flapjack

Duck with peanut and tamarind flapjack

by Frances Atkins

Duck breast salad with asparagus, sweet potato, pickled fennel and raspberry vinaigrette

Duck breast salad with asparagus, sweet potato, pickled fennel and raspberry vinaigrette

by Graham Campbell

Seared duck breast with sautéed and pickled mushrooms, pumpkin seeds and toasted peanuts

Seared duck breast with sautéed and pickled mushrooms, pumpkin seeds and toasted peanuts

by Paul Foster

Duck breast with lavender, fennel purée and peach purée

Duck breast with lavender, fennel purée and peach purée

by Steven Smith

Duck breasts with root vegetables and beetroot puree

Duck breast with root vegetables and beetroot purée

by Adam Simmonds

Duck, mushroom, foie gras

Duck, mushroom and foie gras

by Adam Handling

by James Ramsden

Barbecued Gressingham duck breast with white coleslaw

Barbecued duck breast with white coleslaw

by Josh Eggleton

Duck liver parfait with smoked duck breast

Duck liver parfait with smoked duck breast

by Josh Eggleton

Boiled egg and soldiers

Boiled egg and soldiers

by Nathan Outlaw

Smoked duck breast salad with Grana Padano sauce, hazelnuts and bonito

Smoked duck breast salad with Grana Padano sauce, hazelnuts and bonito

by Cristina Bowerman

Bigoli with duck ragu

Duck ragù with bigoli

by Valeria Necchio

Duck breast with radicchio, orange and radishes

Duck breast with radicchio, orange and radishes

by Lorenzo Cogo

Tandoori duck breast with duck croquettes, apricots and pak choi

Tandoori duck breast with duck croquettes, apricots and pak choi

by Francesco Apreda

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