METHOD
Preparation
- Gently blot the duck breasts with paper towels to remove excess moisture.
- Score the duck skin, then season both sides with salt and freshly ground pepper to taste
- Lightly coat the braai grid with olive oil.
- Braai the duck breasts skin side down for 5 minutes, or until the skin is crispy and golden brown. Flip and braai for another 5 minutes, or until they reach medium to well done
- TIP: For accurate cooking, use a meat thermometer to ensure it reaches an internal temperature of 70°C.
- Let the duck breasts rest for 5 minutes before serving.