Cooking Duck Breast

My wife and I both really enjoy duck.  Last week we agreed that I would show her how to cook duck breast, and she would show me how to bake one of her delicious pies.  Cooking duck breast at home is easy, quick, and very tasty.  

Place duck breasts on cutting board and wipe dry with paper towel.

 Score the duck breast, cutting through the fat, but being careful not to cut into the flesh.

Season with sea salt and pepper.

At home I have a nonstick saute pan, make sure it is big enough so the pan is not crowded.  Place the breasts skin side down over medium heat.

Now season the flesh side with sea salt and pepper.

As the fat renders, drain into a container and save.  Duck fat has great flavor.  We used the reserve fat to cook our asparagus in later on.

 Flip the duck breasts onto their flesh side after the skin is caramelized, having a deep brown color. This usually takes between 8-10 minutes.

Cook the duck breasts for about another 1-2 minutes flesh side down to achieve a medium rear to medium doneness.

Take duck out of pan and place on clean cutting board.

Loosely tent foil over duck breasts to rest, 5-7 minutes.  I had to use this bowl because I forgot to buy foil at the grocery store.  Oops.

Slice duck and you are ready to eat.

Duck is great to eat without any sauce, having a great flavor all on its own.  But duck also goes with many flavor combinations.  For a quick sauce, reduce a 1/2 cup of balsamic vinegar to a syrup consistency and drizzle on top.  Hope you enjoy.