Pan Seared Duck Breast (Printable Version)

Tender duck breast pan-seared to crisp skin and paired with a flavorful pan sauce.

# What You'll Need:

→ Duck

01 - 2 boneless duck breasts, skin on (6 oz each)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Pan Sauce

04 - 2 tsp finely minced shallots
05 - 1/4 cup dry red wine
06 - 1/4 cup chicken or duck stock
07 - 1 tbsp unsalted butter
08 - 1 tsp fresh thyme leaves (optional)

# Step-by-Step:

01 - Pat duck breasts dry with paper towels. Score skin in a crosshatch pattern without cutting into meat. Season both sides generously with salt and pepper.
02 - Place duck breasts skin side down in a cold, dry skillet over medium heat. Cook 6–8 minutes, draining excess fat occasionally, until skin is golden brown and crisp.
03 - Flip breasts and cook an additional 3–4 minutes for medium-rare or to desired doneness. Remove from pan, tent loosely with foil, and rest 5 minutes.
04 - Discard all but 1 tbsp rendered fat in the pan. Add shallots and sauté 1 minute over medium heat until softened.
05 - Deglaze pan with red wine, scraping up browned bits. Add stock and thyme if using; simmer until reduced by half.
06 - Remove from heat and swirl in butter to complete the sauce.
07 - Slice duck breasts thinly and drizzle with pan sauce.

# Expert Advice:

01 -
  • The skin crisps up like bacon while the meat stays tender and rosy, no fancy equipment needed.
  • You get restaurant quality results in under half an hour, with just a handful of ingredients.
  • The rendered fat becomes liquid gold for roasting potatoes or vegetables later in the week.
02 -
  • Starting the duck in a cold pan is non negotiable, high heat from the start will burn the skin before the fat renders.
  • Do not skip the resting step, cutting into the meat too soon releases all the juices and leaves it dry.
  • Drain the fat as you go or the skin will fry instead of crisp, and save every drop for cooking later.
03 -
  • Use a heavy bottomed skillet or cast iron for the most even heat and the best sear.
  • Let the duck rest longer than you think you need to, 5 minutes is the minimum and 10 is even better.
  • Taste the sauce before serving and adjust with a pinch of salt or a few drops of vinegar if it needs brightness.

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