There's nothing as luxurious as a perfectly seared duck breast. And it's easier than you think. With this simple method and quick pan sauce, you're ready for the perfect duck dinner!
4duck breastsPekin duck - see our meat buyers guide for our recommendations on where to buy duck
1tbsp Salt
1tbsp Canola oil
For the pan sauce
1/2cupWhite wine - We recommend Chardonnay
1tbsp Golden balsamic vinegar
1/4cupChicken brothor duck glaze
1tbsp Orange marmalade
Tarragon
Sage
Thyme
1tbsp Orange zest
2tbsp Butter
Instructions
Prep the Duck:
Pay the duck dry with paper towels.
Arrange the duck breast on a cutting board, and using a sharp filet knife, score the skin in small diagonal rows.
Rotate the breast 90 degrees, and run the filet knife along the skin, making sure not to pierce the meat, in more rows, to create a tight diamond pattern on the skin.
Season the duck with salt on both sides.
Arrange the duck on a wire rack over a rimmed baking sheet and air dry the duck in the fridge for 2 to 6 hours.
Sear the Duck:
When ready to cook, preheat a large cast iron skillet over medium heat. Add canola oil and swirl to coat.
When the canola oil is just starting to smoke, arrange the duck breasts, skin side down, around the outer edge of the pan.
Let the duck breast cook undisturbed for about 5 minutes.
Reduce the heat to medium-low and continue to cook for 8 to 10 minutes longer, rotating the breasts every 5, or so minutes to ensure the skin crisps and brown evenly.
Remove the duck from the skillet and carefully drain off all but 1 tablespoon of the rendered fat.
Return the duck to the pan, meat side down.
Allow the duck to cook for 3 to 5 minutes until the duck breast has reached an internal temperature of 120 to 125 degrees F.
Remove the duck from the skillet and tent to rest.
Make the Pan Sauce:
Meanwhile, return the pan to the stovetop over medium-low heat.
Deglaze the pan with the white wine by slowly adding in the liquid and using a wooden spoon to scrape up the browned bits as it bubbles and steams off.
Add the vinegar and broth and stir in the herbs and zest.
Allow the sauce to simmer for about 7 to 10 minutes.
Remove from heat and whisk in the butter, one tablespoon at a time.
Season with salt and pepper to taste.
Serve:
Care the duck breast in thin strips to serve and drizzle the pan sauce over top.
Video
Notes
The trick to this recipe is dry skin - and getting the skin crispy, allowing the fat to render, while also cooking the duck to a perfect medium rare.A splatter guard will be a massive help on this recipe to minimize clean up.A digital thermometer, like Thermapen, is a must for mastering this recipe. Going be touch alone is not recommended.