Serves 4 as a Main Course
quarts warm water
1 cup kosher salt
4 boneless skin-on duck breasts (about 6 ounces each)
Combine the water and salt in a large bowl, stirring
until most of the salt has dissolved. Let cool.
Meanwhile, trim away any excess fat from the duck
breasts. Pierce the skin all over with a sharp kitchen
Put the duck breasts into the brine and place a small
plate on top of the duck to keep it submerged. Cover
and refrigerate for 6 hours.
Preheat the oven to 400º F.
Heat a cast-iron skillet over medium heat until
hot. Remove the duck breasts from the brine and pat
dry with paper towels. Lay the duck breasts skin side
down in the pan and cook for 6 minutes, or until the
skin is crisp and browned.