Prep

1. Gather tools and ingredients.
2. Pat duck breast dry.
3. Score skin with Chef's knife.
4. Season with salt on both sides and pepper on meat side.

Cook

1. Place skin side down in a cold pan on low-medium heat.
2. Allow skin to render until the fat has rendered and is crispy.
3. Flip over and baste with duck fat - allow to cook on meat side on medium heat for 90 seconds - adjust time for thicker duck breast.
4. Allow duck to rest for 5-8 minutes.
5. Cut duck into inch thick pieces.