Prep time: 30 minutes
- A large oven-safe stainless steel or cast iron skillet
- A Frywall that fits (see our sizing guide)
- Two duck breasts, about 12 oz. each
- Salt and pepper
Place the duck breasts skin-side up on a cutting board, and cut very shallow cross hatches into the skin. This helps the fat to render as the meat cooks. Generously apply salt and pepper to both sides.
Preheat the oven to 400 degrees. Place the breasts skin-side down into a cold skillet on the stovetop, then turn the heat to medium-high. Put the Frywall into position and cook for about 5 minutes, or until the skin turns golden and releases easily from the pan. Use tongs to flip the breasts, and cook for about another 3 minutes on the other side.
Flip once more, so the skin side is down. Remove the Frywall and transfer the pan into the oven for another 6 to 8 minutes. You've reached perfect medium rare when the meat is mainly firm but it still has a little give when pressed. If using a thermometer, aim for an internal temperature of approximately 135 degrees. Remove the meat to cutting board and let rest for about 10 minutes. Use a sharp knife to slice along the bias into half-inch thick strips. Serve with roasted potatoes; preferably cooked in duck fat.
Bon appétit and have a delicious weekend.