Elegant, Effortless, and Ready in Minutes If you thought duck breast was reserved for fancy restaurants or long hours in the ...

Use a sharp knife to score duck’s skin at ½-inch intervals ... skin-side down. Gently cook without moving or flipping until fat renders and skin turns a rich golden brown and very crisp ...

preferably black cast iron. Put the skillet over a high flame and once the duck fat starts to render out of the skin (you'll hear it sizzing) turn the heat to medium. Let the breasts cook until ...