Start cooking the duck breasts skin-side down in a coldpan ... Then, pat dry with paper towels. Heat the pan over high heat ...

Wipe off any excess vinegar using kitchen paper. Season the duck again with ... Cook in the oven for a further 15 minutes, or until the skin of the duck is crisp. To serve, carve the roast duck ...

1. Sear the scored duck, skin-side down in a pan to render the fat. Flip over and lightly cook the meat side. Remove and place on a paper towel. Cut the duck into slices, letting the oil from the ...