Easy Seared Duck Breast

Preheat oven to 350ºF. Pat the duck dry. Using a sharp knife, start at the top corner of the duck breast and score in a diagonal line across the fat, being careful to not slice the meat. Continue slicing in diagonal lines, about ¼” apart until the entire breast is scored. If desired, flip the breast around and score back in the opposite direction for a cross-hatch approach.

Season the duck all over with salt and pepper.

Place a cold skillet on the stove and place the duck breasts, skin-side down, in the skillet. Turn the heat to medium-low and cook for 8-10 minutes until the fat has completely rendered and the skin is crispy and golden-brown. Adjust the heat as necessary to keep the skin from burning.

Flip the breasts and cook for 5-7 minutes longer. Check the temperature at this point; it should be at about 135ºF which is perfect for medium rare. However, if you prefer duck cooked to a higher temperature, transfer the skillet to the oven and cook until desired doneness is reached. Rest the duck for 5 minutes before slicing.

Thinly slice the duck cross-wise and serve. Enjoy!