Steps: |
| -There will be a thick layer of fat on top of the meat, which is good. Trim off any excess fat that hangs over the sides. |
| -Season the duck liberally on both sides. |
| -Heat a large nonstick or well-seasoned pan to medium-high and add oil. Do not place more than two breasts in a pan or they will steam. |
| -Lay the breasts in, one at a time (skin-side down), away from your body to prevent splashing oil on yourself. |
| -Do not shake the pan. Turn the heat down to medium to medium-low. |
| -You are going to slowly render the fat off and brown the skin. |
| -This way, the duck cooks but is never directly touching the heat source, which makes for very tender meat. |
| -The rendering process will take approximately 20 minutes (monitor your burner heat to maintain a slow render). |
| -Pour off any excess fat and save it in your refrigerator to saute with (it is especially good on potatoes). |
| -Once the skin is rendered down and nice and crispy, the meat should be cooked to medium rare. |
| -Flip the breasts over and cook for 1-2 minutes on this side (make sure all of the fat is poured out at this point). |
| -Remove the breasts and rest them skin-side up on a wire rack over a tray (this is a very important step). |
| -Let the breast rest for at least 7 minutes. This will give the juices time to settle and even out the cooking process. |
| -The temperature of the meat will rise 5-8 degrees, bringing it to a nice medium, during the resting process. |
| -To slice the breast, set it down on the skin-side and cut into 1/4-inch pieces across the short side. |
| -Dab the excess juices off with a towel and plate. |
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