Instructions

1. 1

   Score the duck skin at 1 cm intervals without cutting deeply into the meat.

2. 2

   Rub duck with salt, pepper, garlic, rosemary, thyme, and olive oil; rest 15 minutes.

3. 3

   Place duck skin-side down in a cold pan and cook over medium-low for 8 minutes to render fat.

4. 4

   Flip and cook 4 minutes more, then add soy sauce and pear juice to glaze for 1 minute.

5. 5

   Rest on a board for 5 minutes, then slice against the grain and serve juicy.

Tips

Nutrition (per serving)