Western style steaks or barbecues and other firepower must be strong and small, and the result of slow frying is the taste of dry wood. Don't cook until it's well done. At most, it's 7 or 8 minutes ripe. You should have a little pink color after cutting. The taste of well done duck breast won't be very good. A good duck breast must be cut after a while. Don't be eager to take it out. The purpose of rest is to relax muscle fibers and evenly distribute gravy.
1. Preheat the oven 200 degrees, wash and dry the duck breast, sprinkle proper amount of sea salt and ground black pepper on both sides.
2. Place the duck skin face down in the cast iron pot, turn on the fire, wait for the temperature in the pot to rise, fry the duck skin for 3 minutes after the oil begins to come out.
3. Pan fry for 1 minute, then turn over, with the duck skin facing down, and put the pot into the oven.
4. Bake at 200 ℃ for 5-7 minutes, take it out and rest for about 5 minutes, then cut it into 1-1.5cm thick slices and put them on a plate.