Pan Seared Duck Breast (Printable)

Succulent duck breast cooked to crispy perfection with a flavorful pan sauce and simple preparation.

# What You'll Need:

→ Duck

01 - 2 boneless duck breasts with skin, approximately 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)

# How-to Steps:

01 - Pat duck breasts dry with paper towels. Score 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 for 6 to 8 minutes, occasionally draining excess fat, until skin is golden brown and crisp.
03 - Flip duck breasts and cook for 3 to 4 minutes for medium-rare or until desired doneness is reached. Remove from skillet, tent with foil, and let rest for 5 minutes.
04 - Discard all but 1 tablespoon of rendered fat from skillet. Add minced shallots and sauté over medium heat for 1 minute until softened.
05 - Deglaze skillet with red wine, scraping browned bits from the bottom. Add stock and thyme if using, then simmer until reduced by half.
06 - Remove skillet from heat and swirl in butter to enrich the sauce.
07 - Slice duck breasts thinly and drizzle with the prepared pan sauce.

# Expert Pointers:

01 -
  • The skin crisps up like the best bacon youve ever had, while the meat stays tender and rosy.
  • It feels like restaurant magic, but youre just working with heat and patience.
  • That pan sauce pulls together in minutes and tastes like you simmered it for hours.
02 -
  • Starting the duck in a cold pan is everything—it gives the fat time to render slowly without burning the skin.
  • Dont skip the resting step; the meat redistributes its juices and becomes even more tender.
  • If your skin isnt crispy enough, flip it back skin side down for another minute before resting.
03 -
  • Let the duck come to room temperature for 15 minutes before cooking so it cooks more evenly.
  • If the pan starts smoking, lower the heat slightly—you want a steady sizzle, not a screaming sear.
  • Swap the red wine for orange juice and add a splash of balsamic for a fruity, tangy sauce that feels completely different.

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