Many people don’t know that you treat a duck breast more like a steak than a breast of chicken. Meaning you want to cook the breast to medium – rare to medium at most for a nice tender and succulent result.
Defrost the frozen breasts overnight in the fridge.
Place breast skin side down on the cutting board and trim all the excess skin from the breast. The idea is to trim all of the skin so that you can’t see any from above.
Now flip the breast and with a sharp knife, score the skin every ½ inch on the diagonal.
Make another set of scores the opposite direction making a criss-cross pattern. The cuts should be almost all the way through the skin, but not into the flesh.
Now preheat your oven to 350º F.
Preheat a medium oven proof fry pan on medium heat. Season the duck on both sides with coarse salt and pepper and place the breast skin side down into the preheated pan. You don’t need any oil as the fat will render right out of the duck skin.
Roast the breast until the skin is a deep golden colour (about 5 minutes) and then flip.
Right after flipping, place the whole pan into the oven and roast for 15 – 20 minutes or until the internal temperature is 135º F for medium rare or 145º F for medium.
Once cooked to desired temperature, remove from oven and rest the breast in a warm place for 5 minutes before cutting into it.
Add some different spices to the breast for a flavour boost. Toasted and ground coriander and cumin are real nice and Chinese 5-spice is also proven tasty.