Sautéed Duck Breasts

Preparation info

  • Makes

    4

    main-course servings
    • Difficulty

      Easy

Appears in

The Duck Cookbook

The Duck Cookbook

By James Peterson

Published 2003

  • About

Ingredients

  • 4 Pekin (Long Island) duck breasts or 2 mullard breasts (1½ to 2 pounds total)
  • Salt and <

Method

Use a long, thin, and very sharp knife to cut about 20 slashes into the skin of each duck breast (see photo). Cut deep, but not deep enough to expose the meat—leaning the knife to th