Watch Esty make this delicious—and surprisingly easy—recipe here!
With a very sharp knife, score the skin in a cross-hatch pattern. Aim for consistent shallow cuts that slice through the skin but not the fat beneath it.
Pat dry and season generously on all sides with salt and pepper and place skin-side down in a cold, heavy pan. Turn the heat to medium. As the duck breast heats slowly, the fat will render out and the skin will crisp beautifully.
After six to eight minutes, flip and cook the duck breast on the other side until desired doneness. I like to remove from the heat at 140 degrees Fahrenheit for medium, but if you prefer it cooked through a bit more, allow to cook for several minutes more.
Remove to a dish and allow to rest while you prepare the potatoes.
Working with one potato at a time, gently press down with something sturdy and flat, such as the bottom of a dry measuring cup, until the potato flattens and the skin breaks.
Toss the rosemary and garlic cloves into the rendered duck fat.
Add the smashed potatoes, working in batches if necessary so as not to crowd the pan. Fry on each side until golden and crisp. Serve alongside sliced duck breast.
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