Boneless Duck Breast

Boneless skin-on duck breast — the cut that turned generations of home cooks into French-cuisine fans. Score the skin in a tight crosshatch, place skin-side down in a cold pan, render slowly over medium-low for 8 minutes until the skin is mahogany-crispy. Flip, finish 2 more minutes, rest 5 minutes. Slice on the bias, fan on a plate, serve pink. Cherry, orange, or balsamic reduction on top.