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.
