麻豆社

Scoring duck breasts aids the release (or 'rendering') of the layer of fat between the skin and the flesh. The meat is then placed into a dry hot pan to cook; this fat can be poured off and stored for other culinary uses, such as cooking roast potatoes.

-Run the knife down the skin of the duck at 5mm intervals, then run it across the skin to form a cross-hatch pattern. The cut needs to be deep enough to cut the skin but should not cut the meat below.