Date Night, Sorted Duck breast sounds intimidating. It's not. If you can sear a steak, you can make this. The trick is starting in a cold pan — that's the secret to perfectly rendered, shatteringly crispy skin. How to Make It Score the duck skin in a crosshatch pattern without cutting into the meat. Season generously with salt and pepper. Place skin-side down in a cold pan. Turn the heat to medium. Let it cook for 8-10 minutes as the fat renders and the skin gets impossibly crispy. Flip an