[PorscheGAL]

Originally Posted by J-Mac

Salt at least an hour before cooking. Cross hatch cut the skin down to but not into the flesh. Start cooking on a cold pan skin side down to render the fat out and crisp the skin at medium heat. If too much fat fills the pan mop it out with kitchen paper. To finish flip over to meat side to finish to med rare. Yeah, stay away from ketchup or A1. A fruit compote heated with some red wine salt and pepper would work.

This is how I do it. While the breasts rest I make a sauce just like this in the pan with the fat drippings. Sometimes use local jam, blueberry or fig are my favorite