In Denmark we have roasted duck for holidays like Christmas, but duck breasts is a great cut of meat, that works great in a lot of dishes. I love seared duck breast on a nice salad with blue cheese, berries or with a bunch of steamed vegetables. The possibilities are almost endless.
- 2 duck breasts
Preheat the oven to 400℉ (200℃).
Using a sharp knife, score skin in ¾-inch diamond pattern (do not cut into flesh). Sprinkle with a good amount of salt.
Place the duck breasts skind-side down in a cold skillet. Place the skillet over medium heat. The duck fat starts to render and will add enough fat to cook the breasts. This process will add to the crispiness of the skin. Cook the breasts like this for about 5 minutes. Turn duck breasts over and put the skillet in the preheated oven until to desired doneness, about 6-12 minutes depending on size and desired doneness.
Transfer to work surface, cover with foil to keep warm, and let rest 7-10 minutes. Thinly slice duck, and serve on a salad, curry or with all the christmas trimmings as Caramelized potatoes, pickled red cabbage.