Duck breasts are best served rare or medium-rare. This technique is best with breasts from leaner ducks, such as Muscovies and Moulards. In addition to the French-inflected sauces below, consider serving these with Mole Poblano seasoned to taste with lime juice and salt.

Have ready:

Use a sharp knife to cut a ½ -inch crosshatch pattern into the skin and fat (without cutting the meat). Sprinkle them liberally with:

Place the duck breasts skin side down in a dry, large heavy skillet and place over medium heat. Cook until the skin is golden brown, 10 to 15 minutes. Turn and cook until the internal temperature reaches 130°F for rare to 140°F for medium, 2 to 3 minutes more. If desired, prepare in the skillet:

Or serve with: