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Pre-heat an oven to 200 degrees Celsius. If the handle on your frying pan is plastic, then put a baking tray in the oven to pre-heat.
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If you have a pan with a metal handle, don't bother with the baking tray.
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Score the fat of the duck with sharp knife. Season the duck breasts on both sides with a generous pinch of salt and pepper.
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Place the duck in pan cold frying pan fat side down, then place on a stove on high heat.
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As the pan heats up and the fat starts to render, fry for about 3-5 minutes until the skin goes crispy. Flip the duck over and sear for 1-2 minutes in the other side.
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Once again, if the pan has a metal handle and can go in the oven, flip the duck back on the skin side and put the pan straight in the oven. Otherwise, take your pre-heated baking tray out of the oven, put the duck skin side down on the tray, then put back in the oven.
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Cook the duck for 5 minutes, remove from the oven then let the duck rest for a couple of minutes.
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While your waiting, just re-heat your risotto and get it ready to serve.
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Slice the duck into thick strips, ladle some of the risotto on a plate, then lay the pieced of duck neatly on top of the risotto.
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Serve and enjoy.