Duck breast is a divine creation. Today we're revisiting it with our Sarawak smoked pepper.

For 4 people

Preparation : 20 min

Cooking time : 20 min

Ingredients

• 2 duck breasts 
• 20 g Smoked Sarawak Black Pepper 
• 5 g duck fat 
• Flower of salt 

Preparation

First, make small incisions in the skin of the duck breasts without cutting the flesh, in a way to create a grid pattern on the skin side.

Take the pepper out of its mill and crush it in a mortar. Pour the crushed pepper onto a plate, then roll the skin of the duck breasts in the plate to cover them with pepper. Make sure the pepper gets through the incisions.

In a frying pan, heat the duck fat over low heat. Place the duck breasts skin side down in the pan and let them cook for about ten minutes, still on low heat. As you go along, do not hesitate to regulate the fat and remove any excess from the pan. Salt the flesh.

Finally, turn the duck breasts over and sear the flesh for three minutes. Remove the meat from the pan and let it rest for 4 minutes. Meanwhile, heat the cooking juice.

Slice the duck breasts thinly and arrange them on plates; then drizzle some of the cooking juice around. Serve with parsley potatoes or green beans and serve immediately.