1. **Preparation:** Start by patting the duck dry with paper towels. Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat. This helps the fat render during cooking and results in crispy skin.
2. **Seasoning:** Season the duck generously with salt and pepper, both on the skin side and the meat side. You can also add additional seasonings or herbs if desired, such as thyme, rosemary, or garlic.
3. **Searing:** Heat a skillet or frying pan over medium-high heat. Once hot, place the duck breasts in the pan, skin side down. Sear the duck breasts for 5-7 minutes, or until the skin is golden brown and crispy. Be careful not to overcrowd the pan, as this can prevent proper browning.
4. **Rendering Fat:** As the duck breasts sear, the fat will render out of the skin. You can periodically spoon off excess fat from the pan if desired. This helps to prevent flare-ups and ensures that the skin crisps up evenly.
5. **Flipping and Cooking:** Once the skin is crispy and golden brown, flip the duck breasts over and continue cooking for an additional 2-4 minutes, or until the meat reaches your desired level of doneness. Duck breast is best served medium-rare to medium, with an internal temperature of 135-140°F (57-60°C) for medium-rare or 145°F (63°C) for medium.
6. **Resting:** Once the duck breasts are cooked to your liking, remove them from the pan and let them rest on a cutting board for a few minutes. This allows the juices to redistribute throughout the meat.
7. **Slicing and Serving:** After resting, slice the duck breasts against the grain into thin slices. Serve the sliced duck breast immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or a fruity sauce like orange or cherry.
Enjoy your deliciously cooked duck breasts!