The restaurant went out of business a few years ago and it's been hard finding another restaurant that serves good duck ... so when I saw boneless duck breasts at The Meat House a few weeks ago, I experienced a significant "A-ha!" moment. Why not make my own duck? And I did. And it was good. Not restaurant-nostalgia good, but pretty darn good for something I'd never cooked before.
Anyway, The Husband really liked it and that's all that matters! I served it with béarnaise sauce, buttermilk-smashed baby Yukon gold potatoes, and buttery tinned carrots (because The Husband digs buttery squishy carrots). The whole meal cost a bazillion-trillion-million Weight Watchers Points+, but was well worth it.
Simple Duck Breasts
1½ pounds duck breast (it looks like a big flap of skin with two palm-sized pieces of muscle)
salt and pepper, as desired
Preheat the oven to 400F°
Heat a heavy skillet over medium heat.
Trim the skin around each breast so that it just fits the meat. Score the skin in a criss-cross pattern, being careful not to cut the meat. Season liberally with salt and pepper.
Place the duck breasts, fat side down, in the skillet and cook for about 6 minutes -- the skin will shrink quite a lot and there will be a lot of rendered duck fat at the bottom of the skillet. Reserve rendered fat for roasting potatoes or whathaveyou.
Flip the duck breasts over and sear for 1 minute. Put them fat-side-down in a small baking dish and roast for 10 minutes. Let the duck breasts rest for 5 minutes then thinly slice on the bias into ½-inch pieces. (If you have an oven-safe skillet, you can just pop that in the oven and save dirtying a dish).