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Pat duck dry with paper towels; season all over with salt and pepper. Place skin sides down in a large pan. Cook over medium heat until skin is crisp and most of the fat has rendered, 15-20 minutes, pouring off fat as it renders. (TIP: Lower heat if skin begins to brown too quickly.) Flip and cook to desired doneness, 3-5 minutes more. Turn off heat; transfer to a cutting board to rest. Wipe out pan.