Sautéed Duck Breasts

The secret to a successful sautéed duck breast is to get the thick layer of fat that coats it to render and turn crispy without overcooking the meat. You can always trim off the fat, but it is awfully flavorful, and your guests always have the choice of not eating it anyway. One trick to get the fat to render as quickly as possible, before the meat overcooks, is to make a series of slashes through the fat at 90-degree angles, stopping just short of the meat. The breast is then sautéed over