I’ve posted a few duck breast photos recently on the blog and even a couple of duck breast recipes (A duck breast salad and how to make duck ham). However, I’ve never taken the time to really focus on how to cook a duck breast really properly as I’ve always been featuring the accompaniments to the duck breast rather than the duck breast itself (Like these braised chickpeas or this ratatouille). Truth is that’s a crying shame as I love duck breast and many people don’t quite know how to cook it properly. Although it’s easy once you know how, cooking duck breast the wrong way can lead to it tasting super fatty, with flabby rubbery skin and a dry mealy ring around either a raw, overly iron tasting or equally dry and mealy centre. Another common error: people know honey and duck breast go super well together (and they do) but burnt acrid honey with undercooked duck breast is a bit much. I hope I can demystify how to turn out perfect a duck breast every time and get us cooking them more.