Perfect Duck Breast

Thoroughly pat dry with paper towels...

• 2 boneless duck breasts with the skin on

Lightly score the skin on each breast in a diamond pattern. Season generously with...

• kosher salt
• fresh ground pepper

Place the breasts skin-side down in a cold, heavy-bottomed cast iron skillet.

Note: Due to the large amount of fat in the duck skin, it is unnecessary to add any butter or oil to the pan.

Turn the heat to medium and cook skin-side down for 8 to 10 minutes until the skin is golden brown and crispy.

Flip the breasts and cook on the other side for another 3 to 4 minutes until the internal temperature reaches 120-125ºF

Remove the duck from the skillet and allow the breast to rest for 5 to 10 minutes. During this time, the internal temperature will rise (carryover cooking) to a final medium-rare temperature between 130-135º F.

Once the breast has rested, slice it thinly against the grain. Serve immediately with your choice of sides. Enjoy!