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Start by scoring the skin in a crisscross pattern and season with salt and pepper Let the duck come to room temperature for about 30 minutes. Always start duck in a cold, dry pan (or just a smear of butter like I did in this recipe). Place the duck breast skin-side down over a medium heat. The key is low and slow. Cook until the skin is crispy and most of the fat has been rendered. Then flip and cook to your desired level of doneness on the stove top or in the oven. Let them rest before slicing.

Rotisserie Chicken Artwork

ROTISSERIE CHICKEN: 13 recipes to make fast and easy meals

13 of my favorite go-to recipes using store bought rotisserie chicken are included in this FREE ecookbook. From soup to salad, with pasta and pot pies in between, there is something for everyone.


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