• 4 duck breasts
• 1 teaspoon duck fat
• salt

• Score the skin (but not the meat) in a cross-hatch pattern, making the cross-hatches about 1/2 inch across; this helps the fat render and will give you a crispier skin. 
• Salt it well on both sides, then let it stand on a cutting board or some such for at least 15 minutes.
• Pat the duck breasts dry with paper towels.
• Put 1 teaspoon of duck fat or cooking oil in a large pan.
• Lay the breasts skin side down and use them to smear the fat all over the surface of the pan. Turn the heat to medium-high.
• Cook for 3-4 minutes.
• Turn the breasts over.
• Lightly salt the now-exposed skin.
• Cook for 3-4 minutes.
• Tip the breasts on their sides and cook for 30 to 90 seconds, just to get some good color.
• Take the duck off the heat and let it rest on a cutting board, skin side up for a minute or two.

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