Simple Roast Duck Breast

• 2 Muscovy duck breasts
• Kosher salt and pepper

Pre-heat your oven to 400F.

With a sharp knife score the fat of the duck breasts in a criss-cross pattern, then season the duck with salt and pepper.

Warm a heavy-bottomed ovenproof skillet (i.e., not one with a wooden or plastic handle) over medium heat and place the duck breasts, fat side down, in the skillet to render off the fat—about 6 minutes.

Pour off the fat into a jar and save it in the fridge for another time. Turn the duck breasts over and sear the other side for 1 minute.

Turn the breasts fat side down again and place the skillet into the oven to roast for 7–9 minutes, until breasts are medium rare.

Let the duck breasts rest, tented, for 5 minutes then slice thinly and serve.