Very easy to prepare and you can cook the duck breast in the way you like. Rare, medium or well done. It stays juicy, no matter which cooking time you choose.
A bought a free range duck breast from a producer near by. If you have the chance to support local farmers, that is a great way to get organic food.
The duck breast has a lot of fat in the skin. For this revipe I needed just the meat, not the skin.
Do not throw the skin away. When you are done with the meal, just cut up the skin into small strips and place it a cold pan without any other fat. Heat it up and let the fat get out. When the duck skin is crispy, you can use it on an other day. Sprinkle on some salad.
Store the oil in a small jar for further use.
Cut the breast into 1 inch strips. Season them with salt and pepper.
Mix cornstarch with 2 tsp of grilled Masala or any other curry powder.
Turn the strips in the flour mix.
Use clarified butter and bake the strips. If you like them more done, keep them in the pan a while longer.
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