Dry pat the duck breasts and score the skin with a sharp knife.
Rub the duck breast with salt & pepper. Heat oil in your Fry Pan and put the duck skin down in the hot pan. Cook skin side for around 6 minutes. Remove excess rendered fat and make the skin crispy. Turn and cook until rose around 4 minutes.
Before slicing and serving, let the duck rest for 10 minutes.
#COMBEKKTip: If the duck is not fully cooked at this point, finish the cooking in the oven pre-heated to 220C.
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