Prepare Duck Breast
It’s essential to “cross-hatch” a duck breast before cooking it. This allows the fat beneath the skin to render out completely and lets the skin become crispy and delicious.
Using a sharp paring knife, make a series of diagonal cuts about 1/2 in. apart, all the way across the breast. Cut through the skin and partway into the fat layer. Turn the duck breast and make another series of cuts, perpendicular to the first set, creating a grid pattern. Cook according to the recipe
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