Proper technique for seared duck breast is counterintuitive: low and slow, skin side down. So long as you’ve scored the skin, the fat will have time to render and become crispy without overcooking the meat.
Doug's photo blog — originally a photo a day, now not so much
Proper technique for seared duck breast is counterintuitive: low and slow, skin side down. So long as you’ve scored the skin, the fat will have time to render and become crispy without overcooking the meat.