Pat the duck dry and carefully remove the tender by pulling it away from the breast. You can fry the tender for a little treat or reserve it for another use.

Using a sharp knife, carefully cut slits on a bias across the duck’s skin, about ¼-inch apart. Be careful not to cut into the breast meat.

Season the duck with 1 teaspoon kosher salt and ½ teaspoon black pepper.

Place a skillet on the stove. Add the duck, skin-side down, and turn the heat on the skillet to medium. Cook over moderate heat for about 15 minutes until the fat renders and the skin becomes crispy.

Flip the duck and continue cooking until the breast reaches your desired internal temperature. I recommend 140ºF for medium temperature. If you prefer well-done, cook the duck until it reaches 155ºF. Adjust the heat as needed between medium and medium-low to prevent the duck from cooking too quickly on the bottom.

Transfer the duck to a cutting board and tent loosely with foil for 10 minutes.

Slice the duck crosswise into slices. Serve with your favorite side dish. Enjoy!