Food

Waitrose, some non-Waitrose supplier.

Lightly season breasts.
Normal pan fry skin-down first.
Length of time was quite a while, despite it being med-rare, as the fillets were quite large. I used the finger to thumb technique for testing doneness.
Finish with a quick re-fry on the skin side to crisp up again.
I tried to rest the meat, but I was just way too hungry!

A really good tip is to put the duck breasts skin side down into the pan when its cold, heat off, taking up to a moderate heat slowly before getting to cooking temperature. This gives the fat lots more time to render down - perfect duck and crispy skin every time.