Crispy Duck Skin
Scoring Technique
Scoring the the skin allows the fat to render out. With more scoring lines (and more fat rendering), the skin becomes thinner and crispier. Place the duck breast in the freezer for a few minutes before scoring. When the skin is cold and firm, it's easier to cut many scoring lines into the duck.
Pro tip: cut a 30 degree angles to create even more space for the fat to render out
Controlling Moisture
Removing as much excess moisture before cooking is an important step. Pat the duck breast dry before searing it in a pan or on a grill. Your taste buds will thank you later for the extra effort.
Choosing a Pan
Cast iron can store a ton of thermal energy and its surface remains completely flat at high temperatures. It's the perfect surface to sear Moulard Duck Breast. Just be sure to have a burner that's large enough to heat the entire surface because cast iron isn't very conductive. Stainless steel pans are also a great option.
Managing Heat
Moderately high heat will do the trick. Just keep an eye on the skin to make sure it's not burning. Once the skin turns golden and there is just a thin layer remaining, it's time to flip and cook the meat side.
