Perfect for a Friday night treat. Score the duck breast skin using a sharp knife (do not cut into the meat). Cut lines about 5mm apart on a slight angle, then cut the other way to form diamond ...

Duck breasts are perfect for pan-searing. Here's how to achieve the ideal crispy skin and tender, juicy meat: Lightly score the skin in a crosshatch pattern without cutting into the meat.

Allow the skin to dry before ladling the glaze over ... the duck should be crispy and the fat should be mostly rendered. Cut the duck into pieces and serve with chilled sesame noodles.