Pan-Seared Duck Breast

This Pan-Seared Duck Breast is elegant, flavorful, and surprisingly easy to make at home. With golden, crispy skin and tender, juicy meat, it’s a dish that feels like fine dining but can be ready in under 30 minutes. Perfect for a special date night, Christmas dinner, or a cozy fall evening, this duck breast pairs beautifully with roasted vegetables, potatoes, or a simple fruit sauce.

Why You’ll Love This Recipe

• Restaurant Quality: Elegant dish you can make at home.
• Quick: Ready in under 30 minutes.
• Versatile: Pairs with savory or fruity sides for endless variations.

Tips for Success

• Start with a cold skillet — this allows the fat to render slowly.
• Use a thermometer for perfect doneness.
• Always let the duck rest before slicing for juicy results.

Serving Ideas

• Pair with roasted potatoes or crispy Brussels sprouts.
• Add a fruit compote (cranberry, cherry, or orange) for brightness.
• Serve with wild rice or a simple salad for a balanced meal.

FAQs

Q: Can I use frozen duck breast?
A: Yes, just thaw completely and pat very dry before cooking.

Q: What sauce goes best with duck?
A: Classic pairings include orange sauce, cherry glaze, or balsamic reduction.

Q: Can I make this ahead?
A: Cook right before serving for best results, but you can score and season the duck a few hours ahead.

Jana Rae

Pan-Seared Duck Breast

Learn how to make Pan-Seared Duck Breast with crispy skin and tender, juicy meat. An elegant yet simple recipe perfect for holidays, date nights, or special occasions.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2

Course: Main Course

Cuisine: French

Calories: 400

Ingredients Method Notes

Ingredients

  

• 2 duck breasts about 6–8 oz each
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 sprigs fresh rosemary or thyme
• 2 garlic cloves smashed
• 1 Tbsp butter optional, for finishing

(Optional Sauce)

• ½ cup chicken or duck stock
• ¼ cup red wine or balsamic vinegar
• 2 Tbsp fruit preserves cherry, orange marmalade, or cranberry

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Method

 

1. Prepare the duck: Pat duck breasts dry. Score the skin in a crosshatch pattern (don’t cut into the meat). Season both sides with salt and pepper.
2. Cook skin-side down: Place duck breasts skin-side down in a cold skillet. Turn heat to medium and cook 8–10 minutes, allowing fat to render and skin to crisp. Spoon off excess fat as needed.
3. Flip & finish: Flip breasts and cook 3–5 minutes more, until medium-rare (135°F internal). Add garlic, rosemary, and butter during the last minute for flavor.
4. Rest: Remove from skillet and let rest 5 minutes before slicing.
5. Optional sauce: In the same pan, add stock, wine (or vinegar), and fruit preserves. Simmer 3–5 minutes until slightly thickened. Serve over sliced duck.

Notes

• Duck is best served medium-rare (pink center). Overcooking can dry it out.
• Save rendered duck fat — it’s amazing for roasting potatoes or vegetables.
• Substitute rosemary with thyme or sage for different flavor profiles.