Instructions
- Pat duck breasts dry with a paper towel.
- Using a sharp knife, crosshatch the skin. (If you’re not sure what this means, here’s a picture.) You want to cut through the skin, but not so deep it cuts into the meat. The fat lies between the skin and the meat, and the crosshatch pattern allows it to render as it cooks.
- Sprinkle both sides of duck breasts with sea salt and then put them skin-side-down in a large, cold, dry skillet. Cover with a fat splatter guard, if you have one. Otherwise, leave the skillet uncovered.
- Turn heat to medium and set timer for 15 minutes. That’s approximately how long it takes for the fat to melt out from under the skin and into the pan, which allows the skin to turn crispy. It might take a few minutes less or a few minutes more, so keep an eye on it.
- Once the skin looks thin, golden and crispy, turn the duck breasts over and cook another 5 minutes.
- Remove from pan and allow to rest 5 minutes. Then carve into diagonal slices.
- Save the rendered fat to cook other things, and keep it stored in the refrigerator. Root vegetables are especially delicious cooked in duck fat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Courses
- Method: Stovetop