4 duck breasts
Kosher salt and freshly ground black pepper
With sharp knife, trim excess fat and sinew from breasts and score skin in a crosshatch pattern, being very careful not to cut into muscle. Pat the duck dry with paper towels.Â (The less moisture the better: it will result in crisper skinâ€”and crisp skin is essential.) Season breasts with salt and pepper. Heat well-seasoned, cast-iron skillet over medium heat for about 3 minutes.Â Using spray bottle, lightly coat pan with oil. Gently lay breasts into pan, skin side down; resist the urge to move them around, as youâ€™ll want them to brown. Once youâ€™ve achieved a golden brown skin, using tongs, flip the breasts away from yourself, using easy motions so you donâ€™t splash hot oil on yourself. Cook for another 3 minutes. Remove the breasts to a resting rack and loosely cover with foil. Letting the meat rest will allow juices to redistribute throughout meat. After about 5 minutes, with skin side up, slice breasts on a bias. Fan meat over a tasty side dish such as Red Flannel Hash and enjoy.