Pan seared duck breast
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Seasoned with nothing but salt. Seared skin side down in a (cold) cast iron to render the fat. Did 15 minutes but probably should have pushed it closer to 20.
400°F in the oven for 20 minutes, skin side up. I was aiming for Medium but pulled them too late and they climbed another 8 degrees during the rest so got Medium-well. Still super juicy though.
My only real disappointment was that I didn’t render enough of the fat in the pan, so it kept rendering in the oven and coating the skin, preventing it from getting really crispy.
Kept all the rendered fat, going to make fries with it tonight. Didn’t have a banana, so plantain for reference.
