Seared Wild Duck Or Goose Breasts

Let's Cook

1. Step 1.

   Have ready: Boneless, skin-on duck or goose breasts

2. Step 2.

   Use a sharp knife to score the skin in a ½-inch crosshatch pattern (without cutting the meat). Season generously with: Salt and black pepper

3. Step 3.

   Place in a heavy skillet: 1 tablespoon duck fat or vegetable oil

4. Step 4.

   For large duck or goose breasts, place the breasts skin side down in the skillet and turn the heat up to medium-high. For small duck breasts, preheat the skillet over medium-high heat until the fat shimmers, then add the breasts. Let the breasts cook, undisturbed, until the skin is golden brown and crispy, 3 to 12 minutes (the lesser amount of time for very small duck breasts, and the greater amount of time for goose breasts). During the first couple minutes of cooking, use a spatula to press down on the breasts to ensure the entire surface of the skin is in contact with the skillet. Flip the breasts and cook 1 to 8 minutes (the lesser amount of time for very small duck breasts, and the greater amount of time for goose breasts), or until the internal temperature reaches 125° to 130°F. Transfer the breasts to a plate, tent with foil, and let rest for 2 to 10 minutes depending on the size of the breasts. Serve immediately.