Duck Breast

Score only the fat, not the meat, to prevent juices from escaping during the bath.

Render skin slowly over medium heat before finishing with a quick blast for blistered texture.

Spoon off rendered duck fat as you sear and save it for potatoes or confit.

Render the fat cap slowly to avoid burning sugars in your glaze.

If serving cold, press the cooked breast under a weight while chilling for neat slices.

Keep a spoon nearby to baste with rendered fat for extra flavor.

Cool the breast in its own fat if storing—like classic confit, it keeps for days in the fridge.

For tacos, crisp shredded duck in a dry skillet to render more fat and build texture before saucing.

Skim fat from the bag juices, then reduce the gelatin-rich liquid into a glaze.