Trim the duck breast and remove the skin.
Cut the skin into 1 cm strips.
Season generously with salt and pepper on both sides.
Fry the strips of duck skin in a pan over medium heat, until crispy (about 10–11 minutes).
Five minutes into the frying time of the skin strips, add the breast to the pan and cook in the duck fat for 4 minutes.
Turn the breast over and continue cooking for 4ؘ–5 minutes, or until the internal temperature of the meat reaches 58 °C (137 °F), making sure to baste the breast with the cooking fat twice. The duck breast is ready when it is moderately firm to the touch and still pink inside.
Transfer the breast to a cutting board or plate and let rest for 5 minutes, covered loosely with aluminum foil.
Season to taste with the fleur de sel.
Serve whole or cut in half lengthwise, topped with the duck rinds. Serve with vegetables or a salad of seasonal greens.
Cooking method developed by Bruno Giuliani, Brome Lake Ducks
