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Pan-seared duck breast with crispy golden skin, garnished with rosemary and sea salt on a white plate.
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
Cook Time 20 minutes
Total Time 30 minutes
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

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.