Pan Seared Duck Breasts Attempt #1

Ingredients
4 boneless duck breasts
Salt and freshly ground black pepper, to taste

Instructions
1. Preheat oven to 400*F. Score the duck fat with a sharp knife, being careful not to pierce the flesh.

2. Season well with salt and pepper and place into an oven safe skillet fat side down.

3. Turn heat under the skillet to low and cook until the fat is rendered. 20-30 minutes.

4. Turn the breasts over and place skillet into the oven. Cook until breasts are medium-rare to medium, about 5-10 minutes and 165*F on an instant-read thermometer.

5. Let rest 5 minutes before serving. Save fat for future use if desired.  

Comments
This represents my first attempt at cooking duck breasts.  I picked them up after dinner at BRABO and then scoured the internet and my cookbooks for the best way to prepare them.  The skin didn’t crisp up the way I was hoping that it would, hopefully that’s something I’ll be able to rectify in future attempts.  The duck was delicious, flavorful, and perfectly medium-rare.  

Shown here with Red Pepper Risotto.

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