Duck Breasts

Place the duck breasts skin-side down in a dry, cold stainless steel pan over low heat to render the fat slowly.

Cooking low and slow allows the fat to render properly for crispier skin.

Season the meat side with salt while the fat renders.

Leave the duck breasts undisturbed on the skin side for about 90% of the total cooking time until the fat is fully rendered and crisp.

Then 10 min of waiting

If the meat sticks to the pan, just leave it — it will release itself when it is ready to turn.

Flip the duck breasts and cook briefly on the flesh side until it reaches desired doneness, using a probe thermometer to check the internal temperature.

Then 2 min of waiting