Kamo Rosu

Pat the duck breast thoroughly dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat.

Heat a heavy-bottomed pan over medium heat. Place the duck breast skin-side down and render the fat for 8-10 minutes until the skin is golden brown and crispy. Periodically pour off any excess fat from the pan.

Flip the duck breast and sear the flesh-side for 2-3 minutes.