Pan Seared Duck Breast (Printable version)

Crispy duck breast seared to perfection with a rich pan sauce and subtle herb notes.

# What You'll Need:

→ Duck

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

→ Pan Sauce

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

# Directions:

01 - Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern without cutting into the 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 and crisp.
03 - Flip breasts and cook 3–4 minutes for medium-rare or preferred doneness. Remove, tent loosely with foil, and rest 5 minutes.
04 - Discard most rendered fat, leaving 1 tablespoon in skillet. Add shallots and sauté 1 minute over medium heat until softened.
05 - Deglaze pan with red wine, scraping browned bits. Add stock and thyme if desired, simmer until reduced by half.
06 - Remove from heat and swirl in butter until melted and sauce is glossy.
07 - Slice duck breasts thinly and drizzle with pan sauce.

# Expert advice:

01 -
  • The crispy skin alone feels like a small victory every time you hear it crack under the knife.
  • It looks restaurant fancy but comes together in less time than you spend deciding what to watch.
  • Duck fat left in the pan means youre already halfway to the best roasted potatoes of your life.
02 -
  • Starting the pan cold is the only way to render the fat slowly enough to crisp the skin without overcooking the meat.
  • Resting the duck is not optional because slicing it too soon sends all the juices running across your cutting board instead of staying in the meat.
  • If your skin is not crisping, your heat is too high or the duck was not dry enough to start.
03 -
  • Use a heavy bottomed skillet that holds heat evenly or the skin will cook in patches.
  • Let the duck come to room temperature for 15 minutes before cooking so it cooks more evenly from edge to center.
  • If you are nervous about doneness, pull the duck at 135 degrees internal and it will coast to perfect medium rare as it rests.

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