Preheat the oven to 180 °C for the duck breast. First score the fat layer with a knife and season with salt, pepper and thyme powder.
Brown the duck breast in a pan with oil on both sides. Cook until the fat layer is well browned. Place the duck breast (with the skin on top) in a casserole dish and place in the oven.
Leave in the oven for about 15 minutes. Varies a little from meat to meat. Carve into thin slices. Serve with garnish of choice.
Related Recipes:
Duck Breast and Duck Liver in Traminer JellyA great pasta dish for any occasion: Preheat the oven to 170 degrees (convection oven 160 degrees , gas mark...
Chinese Crispy Duck IRemove the sebaceous gland on the tail and excess fat from the duck. Rinse duck inside and out and dry well...
Duck Breast with Star Anise and CinnamonHave fun preparing this mushroom dish! Score the skin of the duck breast crosswise. Season the duck breast...
Duck Breast with Cranberry SauceRinse and dry duck breast fillet. Cut skin crosswise with a sharp kitchen knife. Season with salt and pepper...
Duck Burger in PogatscherlFor the duck burger in pogatscherl, first stir the crumbled yeast with 1 tablespoon sugar until liquid...
Duck Breast with Truffle Sauce and Truffle PotatoesWash the duck breast and pat dry. Score the skin side crosswise with a sharp knife. Heat butter in a pan and...
Duck Breast Strips with Honey-Balsamic Vinegar Sauce – For 1 or 4 PeoplePreheat the oven to 70 degrees and heat a plate. Remove the skin and the fat layer from the duck breasts and...
Duck Breast with RaisinsFor the duck breast with raisins, sauté the shallots in butter, add the garlic, raisins and mushrooms. Remove...
Duck Breast with Udon Noodles and Mushroom VegetablesStir the ingredients for the marinade and soak the duck breast in it for a few hours. Slice the cucumber and...
Duck Breast and Roasted Thighs on a Riz Rouge TartletFor the duck breast and roasted thighs on a riz rouge tartlet, first cook the riz rouge in boiling salted...