This duck was topped with a simple sweet and salty sauce consisting of Bachan’s Sauce, soy sauce, and Mike’s Hot Honey! (All available at Avon Prime Meats, including duck breast!)

1. Pat duck breast dry and let it air chill in the refrigerator 1-2 hours before cooking.

2. Score the fat on your duck breast in a cross hatch pattern. Salt both sides liberally.

3. Place duck breast in a COLD pan fat side down. Do not grease your pan with oil or butter! Place burner on medium-high.

4. When the fat side is a perfect, crispy golden brown, flip the breast. This takes anywhere between 5-8 minutes depending on stove top/pan you are using, so keep a close eye on the duck!

5. After about another 5 minutes check the internal temperature of the duck breast. For a medium rare finish, we are aiming for an internal temperature of 135°.

6. Rest for 5 minutes, slice, and serve!