Perfectly Crispy Pan-Seared Duck Breast Recipe

Introduction

Pan-seared duck breast is a simple yet elegant dish that highlights the rich flavor and crispy skin of the duck. With just a few basic ingredients, you can create a restaurant-quality meal at home.

Ingredients

• 2 duck breasts
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Step 1: Using a sharp knife, carefully score the skin of each duck breast in a crosshatch pattern, being careful not to cut into the meat.
2. Step 2: Season both sides of the duck breasts generously with salt and pepper.
3. Step 3: Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook until the skin is golden and crispy, about 6-8 minutes.
4. Step 4: Flip the duck breasts and cook the other side for 3-4 minutes until the desired doneness is reached.
5. Step 5: Remove the duck from the pan and let it rest for 5 minutes before slicing to allow the juices to redistribute.

Tips & Variations

• For even crispier skin, press the duck breasts gently with a spatula while cooking.
• Serve with a fruit-based sauce like cherry or orange to complement the rich flavor.
• Use a meat thermometer to check for an internal temperature of 135°F (57°C) for medium-rare.

Storage

Store cooked duck breast in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain moisture and avoid drying out the meat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Should I cook duck breast skin-side down first?

Yes, cooking skin-side down first allows the fat to render and the skin to become crispy and flavorful.

How do I know when the duck breast is cooked?

The best way is to use a meat thermometer; medium-rare duck breast should be about 135°F (57°C) inside. The meat should be pink but not raw.

Perfectly Crispy Pan-Seared Duck Breast Recipe

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★★★★★

4.5 from 52 reviews

This pan-seared duck breast recipe delivers a tender and juicy interior with a perfectly crispy skin. Simple seasoning with salt and pepper allows the rich flavor of the duck to shine through. Ideal for an elegant yet uncomplicated main dish.

• Author: Mick
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: French

Ingredients

Scale 1x2x3x

Duck Breast

• 2 duck breasts, skin on (about 6–8 oz each)
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Score the Skin: Using a sharp knife, carefully score the skin of the duck breasts in a crisscross pattern without cutting into the meat. This allows the fat to render more effectively and results in crispier skin.
2. Season the Duck: Generously season both sides of the duck breasts with salt and freshly ground black pepper to enhance the natural flavors.
3. Pan-Sear the Duck: Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium and cook for about 6-8 minutes until the skin is golden brown and crispy, allowing the fat to render out.
4. Flip and Cook the Other Side: Turn the duck breasts over and cook the meat side for an additional 3-5 minutes for medium-rare doneness. Adjust timing depending on thickness and desired doneness.
5. Rest the Duck: Remove the duck breasts from the pan and let them rest for 5-7 minutes to allow the juices to redistribute before slicing and serving.

Notes

• Scoring the skin helps render fat and achieve a crispier texture.
• Cook duck to medium-rare for optimal tenderness; overcooking can make it tough.
• Resting the meat after cooking keeps it juicy.
• Use a heavy skillet like cast iron for even heat distribution.

Keywords: duck breast, pan-seared duck, crispy duck skin, simple duck recipe, French duck recipe