Pekin Duck Breast is the most popular duck breast in the USA. Lightly score the skin side of the duck breast and render low and slow in a pan, skin side down, until golden brown in color. Don’t forget to drain the fat as it renders; you do not want the fat to puddle. Keep skin side down in an oven safe pan; finish cooking through in the oven. We suggest cooking this meat to medium rare. This duck pairs well with seasonal fruits.
