Cooking shows and recipes will tell you to place a piece of meat in a searing-hot pan to develop caramelization on the outside.
We're here to tell you: Don't do that with duck breast. Just don't.
The typical duck breast has a thick layer of fat, so you want to take the heat down a few notches. That way, the fat can render out, resulting in a beautifully crisp, golden brown piece of meat.
Cooking a perfect duck breast is no more difficult than roasting a chicken. See the slideshow to learn the proper technique. And once you've got it down, make our seared duck breast with wheat berries and endive.
Please check your inbox to verify your email address.