Place duck breasts, skin side down, in a large, cold sauté pan. Place pan over low to medium-low heat. To keep the edges from curling up, press duck breasts down with the help of a smaller sauté pan or weight. After about 5 minutes, the fat should begin to gently bubble. If the fat is either silent or spitting, adjust heat accordingly. Maintain the gentle bubble of fat, pouring out excess rendered fat into a heatproof bowl throughout the cooking process, until much of the fat has rendered, skin is golden brown, and duck’s internal temperature is 125°F (52°C), about 15 minutes; reserve rendered fat.
Published at Fri, 15 Mar 2019 13:00:27 +0000