Moving out of my Turkish Mediterranean comfort zone into something completely new: Pan-Seared Duck. This is the kind of dish I used to save for special dinners at restaurants, thinking it was far too complicated to attempt at home. But the truth? Cooking duck breast is surprisingly simple and so rewarding. You don’t need any olive oil or butter; duck renders its own fat as it cooks, leaving the skin beautifully crispy and the meat tender and juicy. The leftover fat in the pan