- 2 lbs Boneless whole duck breast , skin scored diagonally in two directions
- Kosher salt , To taste
- 4 tbsp Unsalted butter
- 2 Dried bay leaves
- Heavily season the fatty side of the duck breast with salt and place it in a large skillet on low heat, skin side down. Allow the skin to render slowly, and periodically drain the fat from the pan. Reserve the drained fat.
- Cook the breast on low heat until the skin is golden brown, about 10 minutes. Flip and cook for another 5 – 7 minutes for rare.
- After it’s cooked, remove the duck from the skillet and rest it for about 10 minutes. Meanwhile, heat the butter in the skillet with the bay leaves. For additional flavor, add the reserved fat to the butter.
- After the duck has rested, return it to the pan and baste it with the butter on low heat for about 2 minutes. Slice on the diagonal, about ¼” thick, and serve.