Pan-frying a Breast of Duck

Duck breasts can be “dry-fried” in their own fat and juices because they are so fatty. For successful results, trim and score the fat first. Begin skin-side down, in a dry pan over a moderate heat, so the fat runs into the pan.

1. Season the duck breast and place skin-side down, in a frying pan. Cook for 3-5 minutes, pressing with a palette knife to extract the juices and keep the breast flat.

   

2. Turn the breast and cook for another 3-5 minutes (duck breast is best medium rare). Remove from the pan and let rest, covered. With the skin-side up and knife at a slant, cut thin diagonal slices.