Since I’m just cooking for myself, I only cook a D’Artagnan duck breast, as I did this past Friday night.
I keep it simple on the method of cooking…remove it from the packaging and dry it well with paper towels. Cross hatch the duck fat, season with s/p, and start it in a cold stainless steel skillet, fat side down. Let it sit for a minimum of 5 minutes on medium heat. Turn it over after the fat cap gets nice and crispy, leaving it in the pan for about 30 seconds. I then remove it to another baking dish for barely 5 minutes in the oven at 350°. Pull it at 130° and let rest for a few minutes before slicing.
On Friday, I made a blackberry sauce, but I’ve also done a blood orange and ginger glaze, a spicy mango-plum sauce, a red wine and shallot sauce, an apple cider sauce, and several others, almost always fruit-related.
