Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Estimated Calories: ~760 per serving
Estimated Protein: ~39g per serving

Ingredients

Duck
2 duck breasts
3/4 tsp. kosher salt
1/2 tsp. black pepper

Potatoes and/or Vegetables
1 lb. Sweet potatoes or 2 cups green beans/zucchini
1 Tbsp. olive oil
1/2 tsp. salt

Directions

Step 1 – Prep the side
If using potatoes, roast them at 425°F with olive oil and salt for 25 to 30 minutes until golden. If using green vegetables, sauté them later in a pan for 4 to 6 minutes.

Step 2 – Score the duck skin
Pat the duck breasts dry. Place them skin-side up on a cutting board. Using a sharp knife, lightly score the skin in a crisscross pattern. Do not cut deep into the meat. You are only cutting through the fat layer.

(this helps the fat render out and makes the skin crisp)

Step 3 – Season
Season both sides with salt and pepper.

Step 4 – Start in a cold pan
Place the duck breasts skin-side down in a dry, cold skillet. This is important. Turn the heat to medium. As the pan slowly heats, the fat begins to melt out of the skin.

Cook skin-side down for 8 to 10 minutes. You will see fat collecting in the pan and the skin getting deep golden and crisp.

Step 5 – Flip and finish
Flip the duck and cook another 3 to 5 minutes, depending on thickness and how done you want it. Duck is often best slightly pink inside, around medium.

Step 6 – Rest
Transfer duck to a cutting board and let it rest for 5 minutes.

Step 7 – Slice and serve
Slice the duck breast against the grain into thin slices. Serve with potatoes or vegetables.

(this is the recipe that makes people think you know things)