This week, cooking instructor Nina Fattahi from Super Delicious with Nina, shows Tina Redwine how to make crispy duck breast. 

Duck breast

2 filets of duck breast

salt

fresh cracked pepper

Take the duck breast out of the packaging and blot it dry with paper towels. Put it on a dish and let it air dry for an hour and to get the breast to room temperature. To get crispy duck skin, it's really important to make sure the duck is super dry.

Once it is dry, cut the skin on an angle, in a criss cross pattern but paying attention not to puncture the actual duck breast meat. If you cut it on an angle, it should not cut the meat.

The purpose of the cuts is to allow the fat to melt and leave you with crispy duck skin.

Once you are done liberally top it with kosher salt (Kosher salt is less salty than table salt) and fresh cracked pepper.

Heat a skillet over high heat and when it's super hot, add the duck skin side down and turn the heat to low so that you can slowly let the fat melt and leave you with crispy skin without burning it.

Once the skin is crispy and browned, turn the breast over and cook for another 2-3 minutes.

The perfect duck breast is pink in the center so you want to be careful not to overcook it.

Once it's done, put the breasts on a chopping board and let it sit for 5-10 minutes to let the meat rest and retain as much moisture as possible. Slice the breast at an angle.