Pan roast duck breasts with mustard and thyme


2 duck breasts
2 tbsp. dried thyme
4 tbsp. mustard seeds
1 tbsp. soya sauce

Mix all ingredients in a plastic bag, rubing the mixture all over duck breasts. Refrigerate for half an hour. Score the skin on duck breasts in criss-cross pattern at 2 cm wide intervals. Place a skillet over medium-high heat and when very hot begin to sear the duck breasts, skin side down. No need for oil, the duck breasts will release enough grease for frying. Cook for about 10 minutes and then turn and cook for an additional 3 to 5 minutes. Allow to rest for 15 minutes.

Pan roast duck breasts with mustard and thyme served with Thai cucumber salad and Potatoes mint salad

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