Duck Porn

Last weekend we made DUCK.

I've been intimidated by this meat for years, but I found a gorgeous 1-lb breast at the farmers' market and asked the lady who sold it to me for some tips.

Here are my secrets:

Score the breast's thick fat cap as so. This will help it render off faster.

Heat a pan to medium and place the duck fat-side down. Cook for 15 minutes, pouring off the fat (and SAVING it, for christ's sake!) at intervals.

Flip over and cook on the other side for 5 minutes.

Remove from heat and let rest for 5-10 minutes to keep the juices from running.

Slice diagonally against the grain.

Pair with a sweet and salty salad - we used spinach, goat cheese, pecans and pomegranate seeds - or serve with a side.