Roasted Duck Breasts
Makes 2 servings
2-4 duck breasts (depending on size)
Sea salt and freshly ground black pepper
Preheat the oven to 400 degrees.
Clean the duck breasts and pat dry. Score lines across the fat 1/2 inch apart, taking care not to cut into the meat. Score lines across in the other direction for a checkerboard pattern.
Season the breasts with the garlic powder, salt and pepper. Heat the fry pan to medium (#4) and place the breasts fat-side down. Cook for 6 minutes or until the fat is browned. Turn the breasts over and place in the 400 degree oven for 10-12 minutes for medium rare or 16-18 minutes for medium if the breasts are 1 inch thick. Adjust cook time to thickness of breast.
Be sure to use an oven mitt to remove the pan from oven and place the breasts on a plate to rest for a few minutes.
Note: You can strain the duck fat from the pan and save it in the refrigerator to be used in the future.
Slightly adapted from Real Food Forager