Quick Mallard Duck Recipe

This is a great recipe for cooking duck with the skin on. Started by preheating your oven to 425, and getting a non-stick pan on the stove. I want to start your duck skin side down in a cool pan and slowly bring it up to temperature(medium). This will help render out more of the fat. likely sear the other side of the duck and in place in the oven for around 13 minutes. pull the duck out and let it rest for 10 minutes, you can use this time to remove the fat that’s been rendered from the pan. Also, not a bad time to sharpen your knife 😉 You want to cut the slices a little thicker for serving, otherwise the heat will dissipate quickly and the duck will get cold. Enjoy!