2 duck magrets, about 1 lb (454 g) each

1/2 teaspoon (2.5 ml) crushed black pepper

Salt

With a sharp knife, remove some fat from duck breasts so only a thin layer remains. Score fat without cutting meat. Coat well with pepper. Season with salt.

In a skillet, gently brown duck, fat side down, for about 15 minutes or until fat is almost completely melted and a thin layer of skin is crispy. Return duck breasts and cook until desired doneness. Let rest for about 10 minutes.

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