Cooking duck breast is not that hard as many may think, in fact it is easy just follow these tips to have the perfect seared duck breast.

First, I enjoy eating the duck breast so I always try to keep the flavor intact, therefore my seasoning is so simple; salt / pepper and a drizzle of olive oil.

Second, to have that famous extra crispy skin, use duck fat for searing, it can be cooked at high temperature without smoking or altering its flavor.

Third, make sure you score the skin without touching the meat that way you can discard the excess fat since duck breast is considered very fatty meat.

Last, unlike other poultry, duck breast can be served medium or medium rare, that way it stays juicy and tender.

INGREDIENTS:

2 duck breasts

1 tablespoon of duck fat

Salt and freshly ground pepper to taste

STEPS:

Preheat oven to 375 degrees.

Dry the duck breasts with paper towel and start scoring the fat in two directions to create a crosshatch pattern.

It is very important to cut through the fat and not into the meat of the breasts.

Season the breasts with salt and freshly ground pepper.

Heat a nonstick pan over high heat, when hot add the duck fat (it can bear high temperatures without smoking or altering its flavor and makes the skin crispier) and sear the duck skin side down.

Remove the excess fat from the pan (to give the skin a beautiful brown color crust).

Keep searing on both side until crispy brown, bake for about 4 to 5 minutes.