Pan-Seared Duck Breasts

Instructions

1. Score the fat every 1/4 inch, being careful not to cut into the meat.
2. Season fat side with rock salt and the other side with Chinese five spice.
3. Place fat side down in a cold cast iron pan and turn on medium heat to render fat before crisping.
4. Flip and cook another 4–5 minutes.
5. Let rest 1 minute, slice into about 1/4-inch strips, and quick zap fry both sides.