Nytimes Roasted Duck Breast

Score the duck breasts with a criss-cross pattern or parallel cuts through the skin being careful not to cut all the way to the flesh.

Nytimes roasted duck breast. Score deeply but dont cut through the flesh just the fat. Place the duck in a shallow roasting pan and bring to room temperature. Put a cast iron skillet over medium low heat until it is just starting to get hot.

Depending on the size of the breasts theyll reach medium-rare -- 135 F -- in six to 10 minutes. Score the duck breast season it with salt and pepper then rub. 6 Cut and serve.

Preheat the oven to 425 degrees. Fry for 6-7 mins then turn and add the thyme star anise and butter. Put the breasts skin-side down in a cold frying pan and slowly heat the pan.

Season well then set aside to bring the meat to room temperature. Remove the duck from the oven and let it rest for at least five minutes before slicing and serving. A golden-skinned roasted duck is an impressive main course for a special meal.

Step 4 - Roast duck breast in the oven. Use a sharp paring knife or boning knife to score the skin and fat in a crosshatch pattern making the cuts about 12 inch apart. Season duck breasts on both sides with salt and pepper.

Place skin side down in the skillet. Keep rendering fat skin-side down for 8 minutes. A star rating of 5 out of 5.