Duck Frites

Pat the duck breasts dry with paper towels and score the skin in a crosshatch pattern, being careful not to cut into the meat.

Season both sides of the duck breasts generously with salt and freshly ground black pepper.

Place a cold, dry skillet over medium‑high heat; when hot, add the duck breasts skin‑side down without any added oil.

Cook the duck breasts for 6‑8 minutes, allowing the fat to render and the skin to become deep golden and crisp; press gently with a spatula to ensure even contact with the pan.

Flip the breasts and continue cooking skin‑side up for another 4‑5 minutes for medium‑rare, or longer if a more well‑done finish is desired.

Transfer the duck breasts to a cutting board and let them rest for 5 minutes; this helps retain juices when sliced.

While the duck rests, preheat the oven to 400°F (390°F) and spread frozen or freshly cut potatoes on a baking sheet; toss with a little oil, salt, and pepper.

Roast the potatoes for 20‑25 minutes, turning halfway, until they are golden and crisp.

Slice the rested duck breasts thinly on the bias and arrange on a serving platter.

Serve the sliced duck alongside the hot fries, optionally drizzling a light vinaigrette or herb‑infused oil over the potatoes for extra flavor.

Garnish with freshly chopped parsley or chives and enjoy immediately.