Recipe | Herb Salted Duck


  • 2 duck breasts
  • 1 thyme sprig, finely chopped
  • 1 Rosemary Sprig, finely chopped
  • Oil – to grease
  • Sea salt, crushed – enough to season


  1. Score the skin of the duck breasts with a sharp knife and season well with the thyme, rosemary, salt and pepper.
  2. Heat a a very small amount of oil in a non-stick frying pan, and place the duck breasts in, skin-side down.
  3. Fry for 6-7 mins.
  4. Bast the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.
  5. Serve with Dauphinoise Potatoes and Thyme Buttered Cabbage



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