The first thing you want to do is score the skin and fat on the duck. Using a very sharp knife, make shallow diagonal cuts on the skin side - you want to be careful to not cut down into the meat.

Sprinkle salt over the duck breast and then massage it onto the skin and into all the cuts you’ve just made. Flip it over and season the meat side with both salt and pepper.

Preheat your oven to 200C (395 F). We’ll be starting the duck breast in the pan but we’ll finish it in the oven.

Meanwhile, place your duck breast skin side down in a cold cast-iron pan. I repeat – skin side down in a cold cast-iron pan. Starting in a cold pan helps the fat render out without burning the skin.

Get the pan on the stove on medium heat. We won’t need to add any oil because the duck will cook in its own fat.

Let the duck cook skin side down for 3 to 4 minutes. You’ll see the fat render out and fry the skin in it.

After 3 to 4 minutes the skin should be golden brown. Flip the breast over and place it meat side down in the pan. Let it cook for exactly 30 to 40 seconds, no more. You literally just want it to kiss the pan.

Take the pan off the heat, drain off the duck fat and reserve it for later use – this is liquid gold and you don’t want to waste a drop. Drain as much of the fat as you can so the pan doesn’t start smoking when it goes into the oven.

Flip the breast back onto the skin side in the pan, and put it into your preheated oven. If you’re using a non-stick, or non-oven-safe pan, take the duck out and place it skin side down on a baking tray that’s been preheating in the oven. Set a 6-minute timer.

After 3 minutes, check the temperature of the meat with your meat thermometer – you’re looking for it to be 58C (137F) when it’s perfectly cooked. If it’s still not up to temp, let it go for the remaining 3 minutes.

After the 6-minute timer goes off, check the temperature again, it should be done. Take the duck breast out on a plate and let it rest for 6-8 minutes. It’s important to let it rest to keep the juices in the meat.

After about 8 minutes, slice up the duck breast and serve with a gravy, on rice, or just as is!