Arroz de Pato

Step 1 of 7Render the duck skin

Score the duck skin in a diamond pattern down to the fat but not into the meat, season both sides with salt and pepper, and lay the breasts skin-down in a cold, dry frying pan. Set over medium-low heat and let the fat render for 10-12 minutes, until the skin is deep gold and crisp; turn for 2 minutes, then lift out. Keep every drop of rendered fat.