Cooking Duck Breast.....

[Phoebe]

I received my first order from D'Artagnan's and cooked duck breast for the first time. I seared it, skin side down for 12 min, and then turned to finish. The flavor was great, but would have liked more fat to have rendered out from the skin. Is there a way to have really crispy skin without over cooking the meat? I also ordered one of their whole Pekin Ducks. Using the Amazing 5 hour Duck recipe, this was one of the tastiest ducks I'd ever eaten.Their products are truly superior. Would love any other recipes or suggestions for properly preparing duck breast.

[Fuller]

The best suggestion I have is to score the meat in a diagonal criss-cross pattern with a sharp knife. Basically make a bunch of diamond patterns on the surface. Score into the skin and fat but not down to the meat. This should help release more fat (which you should NOT throw away, but save in a seperate container and use for sauteing potatoes, vegetables, etc.). Do remember though that duck breast isn't like chicken breast and you will have more fat on the meat than you might be used to.