This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer


Scoring skin

Scoring duck breasts aids the release (or 'rendering') of the layer of fat between the skin and the flesh. When the meat is cooked, the melted fat can be poured off and stored for other culinary uses, such as cooking roast potatoes.

-Run the knife down the skin of the duck at 5mm intervals, then run it across the skin to form a cross-hatch pattern. The cut needs to be deep enough to cut the skin but should not cut the meat below.

See recipe in full

Five-spice duck breasts with honey and soy Five-spice duck breasts with honey and soy

By Mike Robinson

Skill level


Equipment you will need for this technique

  • Sharp knife