Pat the breast completely dry with paper towels — moisture kills crispiness. Score the skin in a crosshatch pattern, cuts spaced 3/4 to 1 inch apart; cut through fat only, not the flesh. Season both sides with salt and pepper. For best results, refrigerate uncovered up to 8 hours ahead. If the breast is uneven, lightly pound between plastic wrap to roughly 1/2 to 3/4 inch thickness for even cooking.

将鸭胸皮朝下放在冷重型铁锅（铸铁或不锈钢）中。将热度升至中高温，让脂肪逐渐渲染出来——这种冷启动方法是酥脆皮肤的关键。当脂肪积累时从锅中排出多余的。 皮朝下煮7-10分钟，直到皮肤深金黄并可见酥脆。不要急。翻转，将热度降低到中等，在肉侧再煮4-8分钟。目标内部温度：中等偏生57°C——在最厚部分用即时读取温度计检查。总烹饪时间：大约12-18分钟。可选的在肉侧短暂煎后在121°C烤箱中完成以获得更均匀的内部热量。

Transfer duck breast to a cutting board or rack and tent loosely with foil. Rest at least 5–10 minutes before slicing — this keeps the juices inside. At 57°C the center will be slightly pink (medium-rare). Slice thinly on a diagonal or into 1-inch widthwise pieces and fan on the plate. Use pan drippings for a quick sauce if desired. Note: USDA recommends 74°C for poultry; 57°C is a culinary medium-rare preference — cook to your comfort level.