Pan-seared duck breast

Duck breast is a skillet job: score the skin, render fat, flip once, rest. Think steak more than chicken.

Ingredients (2 servings)

• 2 duck breasts, skin on if you have it
• Salt and pepper
• Optional: splash of balsamic, orange, or stock for a quick pan glaze

Method

1. Score skin in a crosshatch without cutting deep into the meat. Salt both sides.
2. Place skin-side down in a cold or barely warm skillet; bring heat up to medium so fat renders.
3. Pour off excess fat as needed. When skin is browned and mostly rendered, flip and cook the flesh side briefly.
4. Rest a few minutes, slice thin. Save the fat for potatoes later.

Notes: Medium-rare is common for duck breast; cook further if that is your preference. Cross-link: field care starts the meat quality story.