2 duck breasts
Salt and pepper
With a sharp knife, score the skin of each duck breast in a tight crosshatch pattern, going deep but not touching the skin. Season with salt and pepper.
Place the duck breasts, skin side down, in a large, cold sauté pan. Place the pan over medium-low heat. To keep the edges from curling, press the duck breasts down with the help of a smaller pan.
Resist the temptation to touch! Cook the breasts for about 15 minutes until the skin is wonderfully crisp and a lot of fat has gathered in the pan.
Increase heat to medium and further brown skin if needed, a couple of minutes, before flipping and cooking on the flesh side. For medium-rare meat, cook until breast registers 130 F.
Remove breasts from pan and let sit 10 minutes before serving.
Save the fat! So many wonderful uses, including a base for roasted potatoes.