Easy Pan Seared Duck Breast

Ingredients

1 medium duck breast (about 300g)
Salt and pepper to taste

Take the duck breast out of the electric refrigerator and pat it real dry. Score the skin (not the meat!) in an exceedingly} criss-cross pattern with a very sharp blade. this may facilitate unharness the fat that's placed underneath the skin and can additionally end in a crispier skin.

Sprinkle the duck breast liberally with salt and pepper, then place it skin aspect down during a cold, dry pan. Yes, that’s right. No ought to heat the pan or add fat to that. beginning with a chilly pan can make sure that we tend to get the foremost fat to render. flip the warmth up to medium-high and cook the duck breast till the skin becomes superbly golden brown, skinny and tender, that ought to take concerning 6-8 minutes, reckoning on the initial thickness of the skin.

flip the breast over and cook for a further three to five minutes for rare to medium-rare (internal temperature ought to scan 125°F – 130°F on instant scan measuring device.

Take the duck out of the pan and let it rest on a chopping board, skin aspect up for concerning five minutes. similar to an honest cut of meat, a duck breast must rest, otherwise, the juices can run everywhere your chopping board rather than down your throat like they ought to.