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Pan-Seared Duck Breast Recipe

Perfectly cooked duck has a crispy skin, a rosy interior, and a savory rich taste. Making the perfect duck breast is simple and only takes proper care prior to cooking to create a fantastic meal.
5 from 1 vote
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Course: Dinner, Main Course
Cuisine: American, French
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
Calories: 583kcal
Author: Capri Lilly

Ingredients

  • 2 lb Duck Breast
  • Sea Salt
  • Fresh Crushed Pepper

Instructions

  • Remove the duck breast from the fridge and allow it to come to room temperature.
  • Score the skin of the duck, or cut in a crisscross pattern. This will allow the fat to render when cooking. If you'd like your duck fattier, make fewer cuts in the skin.
  • Season the duck generously with salt and pepper
  • Preheat the oven to 350°F
  • Place the duck skin-side down on an ovenproof safe pan (that has not been heated). Turn the heat on the lowest setting. Gradually turn the heat up until you notice a gentle bubbling of the fat. Maintain the temperature at this level for a 10-15 minute period to allow the fat to render. The duck's internatl temperature should read 125°F.
  • After rendering the fat, turn up the heat and cook the duck for about 2-3 minutes. The skin should become a crispy, golden color.
  • Flip the duck on the opposite side and cookfor 1-2 minutes.
  • Finish the duck by placing the pan in the oven for 7-8 minutes. When the duck is finished cooking it should be slightly springy when pressed. For medium-rare cook until a temperature of 130°F is reached. For medium, 140°F and for well done 155°F.
  • Allow the duck to rest for 5 minutes before cutting
  • Enjoy!

Nutrition

Calories: 583kcal