2 duck breasts
¾ teaspoon salt
¼ teaspoon black pepper
1 teaspoon canola oil
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Place one duck breast on the chopping board, skin-side up. Using a sharp knife and being careful not to cut into the meat under the skin, lightly slice into the skin at a 45° angle in ¼” intervals. Rotate the duck breast on the chopping board and repeat the scoring process in the opposite direction, making a cross-hatch pattern in the skin. Repeat with the other duck breast.
2 duck breasts
chopping board
knife
Place the duck breasts skin-side up on the June Roasting Rack set in the June Pan. Pat the duck breasts dry with paper towels. Season them all over with salt and pepper. Drizzle the skin with the oil and rub with a spatula or the back of a spoon to evenly coat.
June Pan
June Roasting Rack
paper towels
¾ teaspoon salt
¼ teaspoon black pepper
1 teaspoon canola oil
spatula
tongs
Insert June Food Thermometer horizontally into the thickest part of the largest duck breast. Set cooking preferences using the button below.
June Food Thermometer
Place the duck on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Cook about 15 minutes, until the skin is crispy and the duck is cooked to your preference. June will notify you when the duck is ready.
June Oven
Remove the duck from the June Oven and allow to rest 5 minutes before serving.
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