Pan-seared duck breast is such an easy dinner to make, and it’s perfect for date night or any night when you want to elevate dinner. I sear the duck breasts until they are golden brown, crispy, and tender.
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Instructions
Rinse and pat your 12 oz duck breast(s) dry using paper towels. It is optional, but you can use a sharp knife to score the duck breast fat in a diamond pattern. Make sure not to cut so deep that you cut into the meat!
Pick a skillet or frying pan that will have ample room for your duck portion. Season both sides of your prepared duck breast(s) generously then place the duck breast into skillet while it is still cold.
Heat your skillet with the duck breast(s) over low heat for the first 3 minutes, then increase the heat to medium. Once the duck breast is sizzling and the fat is starting to fry off, leave the duck breast undisturbed with the fat side down to cook for an additional 6-8 minutes.
Drain or spoon off the excess duck fat from your skillet.
Skillet Finish:
To finish your duck breasts in the skillet, flip after the fat has fully been rendered and the skin is nice and crispy. Cook for an additional 2-4 minutes until your duck is done.
Oven Finish:
To finish your duck breasts in the oven, either make sure that your skillet is oven-safe or preheat a clean-rimmed baking sheet to 400°F (205°C) while you start the duck breasts in your skillet. Transfer the duck breasts to your baking sheet with the skin side down and cook for an additional 4-6 minutes.
Cook until your duck breast has an internal temperature of 130°F (54°C), then remove it from your skillet or oven and rest for 10 minutes before slicing and serving.
Notes
When slicing up your duck breast(s) to serve, be sure not to cut the slices too thinly, as they will get cold quickly. I like to slice them about ½ inch thick or so.
USDA recommends cooking duck until it reaches 165°F (74°C). However, this is overdone to many, myself included! Use your personal preference and best judgment to determine to what temperature you’d like your duck to be cooked.
Save the excess duck fat you’ve drained! You can use this fat to fry up eggs, friedduck fat potatoes, or use it to make a quick pan gravy or sauce to serve over the duck.
I recommend keeping it simple, but you can add your preferred seasonings to the duck breasts if desired. Try a sprinkle of garlic powder, onion powder, or fresh chopped herbs like rosemary!