Salt both sides of the duck breasts and let them sit on the cutting board for 15 minutes. 

 

Pat duck breasts dry with a paper towel. In a non preheated cast iron or stainless steel pan, place duck breasts skin-side down in the pan. Add olive oil and half of the butter in the pan and use the duck breasts to spread the oil and butter. Once spread, set the pan to medium-high heat. 

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Let the breasts begin to cook 1-2 minutes. If sides of the breasts start to curl up away from the pan, use tongs or spatula to press down on those areas for 30 seconds.

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If you like your duck medium-rare (and if it is a smaller duck like a wood duck), cook duck for 3 minutes on the skin side, flip and cook 1-2 minutes on the other side. Adjust cook times to the size of meat (1 to 2 minutes for small ducks; 3 to 4 minutes for medium ducks; 4 to 6 minutes for large wild ducks and domestic duck; 5 to 7 minutes for geese. 

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Flip the duck breasts on their sides for 30-60 seconds so that sides of the meat are seared. 

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Take the breasts of the heat and let them rest on a cutting board for about 5 minutes. Adjust the rest time according to the size of the meat. 

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Serve with butter and potatoes!

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