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Peking Duck Breast
45 min500 cal34g protein40g fat8 oz
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Score duck skin, dry overnight. Roast at high heat. Lacquered, crispy, and magnificent.
Ingredients
- Duck Breast8 oz
- Salt1 tsp
Steps
- 1Score duck skin in tight crosshatch. Season with salt.
- 2Place uncovered in fridge overnight to dry the skin.
- 3Roast at 425°F for 25–30 minutes until skin is deeply lacquered and crispy.
- 4Rest 5 minutes. Slice thin.