22 February 2009
Firstly examine the breast, if the meat is thicker in places, then hammer the meat to ensure that it is a similar thickness. Next, with skin side down trim the fatty skin until it is neat against the meat. Turn the breast over, and score the fatty skin to produce a diamond pattern on the surface. Ensure that the scoring cuts through the skin but does not slice through the meat. The breast is now ready to cook. Heat a frying pan, add the breast skin side down and saute until the skin is crispy, during this time fat will render from the skin. As the fat appears pour from the pan and keep for other uses.