Pan Fried Duck

Use a very sharp knife to score skin in a tight but shallow diamond pattern.

Place the duck breasts, skin side down, in a cold pan. This will ensure the skin has full contact with the pan and help prevent the edges from curling.

Heat the pan over medium-low heat. It should take about five minutes to heat, and then you'll see the fat being rendered. The fat will bubble in the pan - you want it to gently bubble throughout the cooking process.

Cook the duck breasts until the skin is browned, about 15 minutes. Flip them and cook them for about 2 minutes on the other side. Then, cook the edges for 30 seconds on each edge.

Remove the duck breasts from the pan onto a cutting board. Let them rest for 10 minutes, then slice thinly and serve.