Duck Breast Recipe

The best duck breast I've made so far  Taste: 4 out of 5 Difficulty: 2 out of Source: Dorie Greenspan • 2 duck breasts, at room • Salt and freshly ground • 2 tbsp balsamic • 1 tbsp • juice of 1 lime 1. Preheat the oven to 2. Using the point of a sharp knife, score the duck skin in a crosshatch pattern. Cut the fat layer, but try not to touch the meat. Season both sides salt and 3. Preheat a deep cooking pan or a Dutch oven over medium high heat. Using a deep pan is better because the fat will splatter. When the pan is hot, place the breasts skin side down. Cook for 8 minutes, until the skin is brown and crisp. Turn the pieces skin side up and cook for 3 minutes…