Ingredients
- 2 Duck Breast, defrosted
- Kosher salt to taste
- Pepper to taste
- *optional seasoning
Direction
- Preheat griddle to medium low heat.
- Score duck breast skin in 1/4" intervals, being careful not to cut into the breast meat. Rotate breast and score again, making a crisscross pattern. Sprinkle both sides with salt and pepper to taste.
- Place the duck breast skin side down on the griddle and let fat render for 4-6 minutes or until crispy.
- Flip duck breast and cook for an additional 7-9 minutes or until internal temperature reaches 165 degrees.
- Let set on a cutting board for 5 minutes. Slice and serve with your favorite sauce.