I've bought individual duck breasts alone so I'm wondering if I was to use them for the roast duck recipe, how many breasts (or weight) should I use instead of the whole duck? Thanks.
Nigella's Roast Duck With Orange, Soy And Ginger (from AT MY TABLE) cooks whole ducks through a combination of steam roasting, to cook the meat and keep it moist, then a second high heat roasting, to heat the duck through and crisp the skin. During this process the duck renders out most of its fat, particularly from the thighs and body. Unfortunately we would not recommend this technique for duck breasts. The breasts have some fat, but not enough to keep the meat moist during a long cooking process. It is likely that duck breast fillets served this way will not be at their best.
Individual duck breasts are much better if cooked briefly, either in a frying pan or quickly in the oven. We would suggest trying Nigella's recipes for Duck Breasts With Ponegranate And Mint or Gingery Hot Duck Salad. In both of these recipes the duck breast is cooked until just pink, which leaves the flesh juicy and tender.