Crispy Duck Breast with Braised Fennel - Instructions Continued
4. Cook the breasts, skin side down, over low heat in an oven safe pan. When the duck
fat starts to melt, gradually turn the heat to medium-high.
5. When you start to hear sizzling, set timer for five minutes. Do not disturb the
meat during this time. Your skillet may start to fill with molten duck fat. You don't
want the meat to poach in the fat, which will happen if there's too much. Being
careful not to burn yourself, tip the pan and spoon excess fat out of the pan as
6. Cook for five minutes, until skin has browned. Flip breasts and cook for an
additional 2 minutes.
7. Place the breasts skin side up in the oven and roast for 5-8 minutes, depending on
thickness and desired doneness (ideally you want the duck breast to reach medium