Take the duck breast out of the fridge and pat it real dry. Score the skin (not the meat!) in a criss-cross pattern with a very sharp blade. This will help release the fat that is located under the skin and will also result in a crispier skin.
Sprinkle the duck breast generously with salt and pepper, then place it skin side down in a cold, dry skillet. Yes, that’s right. No need to preheat the pan or add fat to it. Starting with a cold pan will ensure that we get the most fat to render. Turn the heat up to medium-high and cook the duck breast until the skin becomes beautifully golden brown, thin and crispy, which should take about 6-8 minutes, depending on the initial thickness of the skin.
Turn the breast over and cook for an additional 3 to 5 minutes for rare to medium-rare (internal temperature should read 125°F – 130°F on instant read thermometer.
Take the duck out of the pan and let it rest on a cutting board, skin side up for about 5 minutes. Just like a good steak, a duck breast needs to rest, otherwise, the juices will run all over your cutting board instead of down your throat like they should.
Carve with slices cut on the bias and on the diagonal and serve.
Pan Seared Duck Breast https://thehealthyfoodie.com/pan-seared-duck-breast/