- 2 duck breasts
- Kosher salt
- Freshly ground black pepper
Score the skin in a crisscross pattern and do NOT cut into the meat. Heat a skillet over medium high heat and when it is hot add the breast; skin side down. You do not need fat in the pan because the duck itself has enough fat to sauté it properly.
Once the meat is golden brown, reduce the heat and SLOWLY cook. I remove the excess fat by holding the breast down with a fork and pouring the fat into a bowl. Cook for 10-12 minutes; turn and cook another 30 seconds or so. Remove from the heat and serve.
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