2 medium or large duck breasts
1 tb Clever Crow Ras el Hanout spice mix
1 heaping tsp of Clever Crow Pure Sea Salt
½ cup Tree Island Plain Greek yogurt
In a small bowl, mix together the yogurt, spice, and sea salt.
Score the fat on the duck with a sharp knife, in a cross hatch pattern, being careful not to cut into the flesh of the duck.
Place the duck into a shallow pan, plate, or a ziplock bag.
Spread the yogurt mixture all over the duck, massaging it into the fat side. Marinate for minimum 1 hour – overnight is recommended. Note: keep some aside for serving with the duck.
Before cooking, blot off some of the yogurt using paper towels.
Heat your oven to 375 degrees. Heat up an oven-safe frying pan (no plastic handles) and pour in a little olive oil.
When the pan is very hot, carefully lower the duck breast, flesh side down, into the pan. Use tongs to do this.
After about 30 seconds, flip the duck over onto the fatty side. The fat will begin to render (melt) and pool.
Using a metal spoon, remove the fat by the spoonful, and place into a heat proof bowl. Discard the fat when cooled.
After 4 or 5 spoonfuls of fat are removed, and the fat side of the duck is a very dark brown, turn off the heat and put the whole pan into the hot oven.
After 7 minutes, remove the pan, carefully, from the oven and using tongs take out the duck breast and place on a warm plate and let it rest for 5-6 minutes.
Next, slice the duck breasts with a sharp knife and serve. It should be medium rare; this is how it tastes best.
Drizzle the remainder of the spiced yogurt on the duck when serving.