Strelleyfield’s Simple Duck Breast

Strelleyfield duck breasts are an easy and delicious meal to enjoy any time of the year. They go well with rich plum or cherry sauces and full-bodied Tasmanian red wines.



1.Preheat your oven to 180°C

  1. Pat the skin of the duck breast with a kitchen towel to remove any excess moisture, then score the skin with a knife to expose some of the fat underneath.
  2. Season generously with salt and ground pepper.
  3. Place skin side down in a cold non stick pan on a medium heat without oil until golden brown. Seal the other side for 1 minute.
  4. Place the duck breasts skin side up on a rack in a roasting tin in the middle of the pre-heated oven. Cook for 8-15 minutes, depending how you like your duck cooked.
  5. When the duck is cooked to your liking rest the meat in a warm place for 5-10 minutes, then cut into thick slices to serve. It is of utmost importance that the meat is rested prior to slicing and serving.
  6. Make sure you save the fat from the pan. Once cooled, it can be stored in the fridge and used next time you roast some seasonal Tasmanian vegetables.