Perfectly Crispy Pan-Seared Duck Breast Recipe
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.
- 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
Duck Breast
- 2 duck breasts, skin on (about 6–8 oz each)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- 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.
- Season the Duck: Generously season both sides of the duck breasts with salt and freshly ground black pepper to enhance the natural flavors.
- 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.
- 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.
- 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
