Score the fat of the breasts with a sharp knife. Typically you make crisscross patterns. Season with salt and pepper.
In a cast-iron pan, heat over medium high heat, then add the breast with the fat side down. Cook for a good 5 or 6 minutes. Flip the breast and cook the other side another minute. Flip again and pop into the oven for 7 minutes, cooking them to medium-rare.
Let breasts rest for 5 - 7 minutes before slicing.
Duck is my favourite favourite FAVOURITE. I also love saving the fat for cooking. (It’s delicious.) If you have never cooked with it before you’re in for a treat. I always do my duck breast in a pan — even in the summer. Its fat just makes a mess on the grill, I find. I’ve used this simple recipe over and over and it never fails to make a great result.
Serve with something green, preferably bitter (like Lemon Braised Rapini found in Bonus Other section) — to cut some of the fat (without using wine).