The average duck breast weighs around 300g, but they can vary from 220g to 400g. Knowing the weight will help with cooking times later.

If the duck breast is fridge cold and the fat feels soft, place it in the freezer for 10 minutes to firm up the fat slightly. This makes scoring easier.

Once firmer, use a sharp knife to score the fat in diagonal lines about 5mm apart, ensuring you cut through the fat but not into the meat.
Turn the breast 90 degrees and repeat, creating a diamond pattern.
If the fat softens too quickly while scoring, return the breast to the freezer to firm up again.

Pull the excess fat away from the breast and trim it neatly with your knife, leaving enough fat to prevent shrinkage.
For sinew removal, pierce your knife underneath, create a flap, and slice in the opposite direction to remove it. Don't attempt to remove deep sinew as it may compromise the meat.

Salt both the fat and meat sides.
Add black pepper only to the meat side to avoid burning the pepper during cooking.
Leave the seasoned breast to sit for 10 minutes to allow the salt to absorb and the meat to lose some of its fridge chill.

Place the duck breast fat side down in a cold, dry frying pan (no oil needed).
Add the trimmed fat pieces to the pan for extra rendered fat.
Heat the pan on medium-high (e.g., 7/9 on induction).
Cook the duck breast using the 666 Rule: 6 minutes fat side down, 6 minutes in the oven, 6 minutes resting.

After about 4 minutes of untouched cooking, baste the meat side for the final minute.
Flip the breast and lightly brown the meat side for around 30 seconds.

Transfer the breast onto a tray (not the hot pan), fat side down, and cook in a preheated oven at 180°C (356°F) for 6 minutes.

While the duck is in the oven, keep the frying pan on medium-high heat.
Add the meat trimmings and fry for about 1 minute.
Drain the excess fat, leaving a small amount and the fond in the pan.
Add 50ml port and deglaze the pan with a wooden spoon.
After 30 seconds, add 250ml chicken or duck stock.
Boil for 1-2 minutes until it thickens to a light syrup consistency (it will thicken more as it cools).

Remove the duck from the oven and let it rest on a board, covered, for 6 minutes.

Slice off a small amount from each side for a “chef's snack.”
Slice the breast in half lengthways to showcase the perfect cook. This method retains heat better than thin slices.
Enjoy your perfectly cooked duck breast with a delicious pan sauce!