Technique: Searing Duck Breast

So this isn't really a recipe, it's a technique. I've recently served some duck breasts to some friends and family and realized this isn't something most people know how to do. There seems to be a belief that duck is a luxurious ingredient or that this is a complicated dish. It's neither!
I buy vacuum packed domestic duck breasts at a local chain grocery store for about $5 each. Here are the the easy steps to delicious seared duck breasts at home. This dish will impress everyone.

Duck meat is actually very lean, the only fat is really in the skin so we want to render as much of it off as possible. You need some so don't remove it completely. Besides it's so darn tasty! Between us, I even keep a tub of the extra duck fat in my fridge and I add a spoonful when I saute veggies.

Step 1: Dry breast and remove silver skin

Using a paper towel, pat dry the breast on both sides. On the meat side, remove any silver skin if visible. Just slide a knife under and cut it out, being careful not to remove any meat.

Step 2: Score the skin

Using a sharp knife, score the skin in a cross-hatch pattern about 1/2" apart. Be sure not to cut to the meat, only the skin and fat!

Step 3: Season meat

Season both sides of the meat generously with salt and pepper.

Step 4: Heat pan

Heat a cast iron or stainless steel pan on medium high. Do not use a non-stick pan. When hot but not smoking, turn down to medium.
Step 5: Cook meat

Place the meat skin side down and cook for about 10 min. Do not touch the meat or move it around. Resist the temptation! Turn the breasts over and cook for about another 8 min, for medium doneness. Adjust the timing accordingly for the doneness you prefer. The majority of the cooking should be on the skin side though for maximum crispiness.

Step 6: Resting

No, I don't mean you.... okay, you can rest too. Let the meat rest for about 5 min before slicing and serving. If you slice the meat too soon, all the juices will run out and the breast will be dry - and no one likes dry duck.

Step 7: Serve & enjoy!

I like to serve the duck breast sliced about 1/2" thick and drizzle some balsamic reduction or a sweet chili glaze (equal parts honey and chili paste, such as sambel olek). Don't drown the breasts in sauce though or you'll ruin the crispy skin you worked so hard for! Bon appetit!