Season the duck breasts

• Pat the duck breasts dry and score the skin in a crosshatch pattern without cutting into the flesh.
• Season generously with salt and black pepper on both sides.

Sear the duck breasts

• Place the duck breasts skin-side down in a cold frying pan and set over medium heat.
• Render the fat and sear until the skin is golden and crispy, then flip and sear the flesh side briefly.

Roast to temperature

• Transfer the duck breasts to a baking tray and insert a meat thermometer into the thickest part.
• Roast until the internal temperature reaches 54 °C for medium-rare.

Rest and serve

• Remove the duck breasts from the oven and let them rest before slicing.
• Slice against the grain and serve.