Duck with chimichurri sauce
Instructions:
- Score the duck skin with a very sharp knife to make a grid of 1⁄2-inch squares. Be careful not to cut through the flesh. Season with salt and pepper.
- Heat a large frying pan over high heat, then add the duck, skin side down. Fry for 3 minutes, until browned. Turn the duck over and cook for 30 seconds on the flesh side before removing from the heat.
- Wrap the duck in a sheet of foil and let stand for 15 minutes.
- Cut the breast into slices about 1⁄8-inch thick, then overlap the slices on a dish.
- Season with salt and pepper, then spoon over the chimichurri sauce.