Pan-frying is a great way to cook duck breasts because the skin gets deliciously crisp while the breast is still pink in the middle. The ideal internal temperature for duck breasts is 52˚C but see the tip below for estimating doneness with your fingertips.

To test the doneness of the duck breast, press it with your finger – it should be firm but still springy to the touch.

Don't forget to keep the rendered fat to use in roast potato recipes. Stored in a jar with a tightly fitting lid, it will keep for 6 months.