To start, lightly score the skin and fat of the raw duck breast with a sharp knife, making shallow diagonal cuts on the skin side, being careful not to cut into the meat.
Sprinkle salt over the skin and massage it into the cuts, then season the meat side with salt and pepper.
Preheat the oven to 200°C (395°F). Place the duck breast, skin side down, in a cold cast-iron pan. Allow the fat to render out over medium heat without adding any oil.
After 3 to 4 minutes, when the skin is golden brown, flip the breast and let it cook meat side down for 30 to 40 seconds.
Remove the pan from the heat, drain off the fat, and reserve it. Flip the breast back onto the skin side and transfer the pan to the preheated oven for 6 minutes.
Check the meat temperature after 3 minutes, aiming for 58°C (137°F) for perfect doneness. If needed, continue cooking for the remaining time.
Once cooked, let the yummy grilled duck breast rest on a plate for 6-8 minutes to retain its juices. Then, slice and serve as desired.
4 servings
6 ounce