Crispy Duck Breast

Instructions

1. 1

   Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt.

2. 2

   Place duck skin-side down in a COLD skillet. Turn heat to medium-low.

3. 3

   Render fat slowly for 15-18 minutes, pouring off excess fat periodically. Skin should be deeply golden and crispy.

4. 4

   Flip and sear meat side for 3-4 minutes for medium-rare (135°F internal).

5. 5

   Rest for 5 minutes, then slice on the bias and serve.