How to Cook · Pan-Frying
Pan-Seared Duck Breast
A duck breast started skin-side down in a cold pan so its fat renders slowly into a shatteringly crisp, golden skin, while the meat stays rosy and tender like a good steak. No added fat is needed — the duck renders its own — and you're left with a pan of liquid gold worth saving for roasting potatoes. Serve it sliced with a fruit-forward sauce.
- Prep
- Cook
- Total
- Yield
- 2 servings
- Category
- Main Course
- Cuisine
- French
Ingredients
Directions
Render the skin
Pat the duck breasts dry, score the skin in a shallow crosshatch pattern, cutting through the fat but not into the meat, and season both sides generously with salt and pepper. Place the duck breasts skin-side down in a cold skillet, set the pan over medium heat, and cook, pouring off excess fat as it renders, until the skin is deeply browned and crisp, 5–6 minutes.
Finish and serve
Increase the heat to medium-high, flip the breasts, and cook the flesh side for 1–2 minutes, until the internal temperature reaches 130°F for medium-rare. Remove the duck from the pan and rest 5–10 minutes, then slice across the grain and serve with Plum Sauce.
Pan-Frying
