Simple Pan Seared Duck Breast Recipe

Pan Seared Duck Breast with Cranberry Maple Sauce

WebDec 28, 2020 · Instructions. Place a large cast iron skillet over medium-high heat. Score the duck breasts using a sharp knife in a diagonal diamond …

Rating: 4.9/5(119)
1. Place a large cast iron skillet over medium-high heat
2. Score the duck breasts using a sharp knife in a diagonal diamond pattern across the fat side of the breast. Score deeply but don't cut through the flesh, just the fat. Season both sides of the breasts liberally with the salt and pepper.
3. Once hot, place the duck fat side down into the skillet.
4. Sear until the fat becomes crispy and turned a deep golden brown color, about 3-5 minutes.

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Simple Pan Seared Duck Breast Sugar and Spice

WebOct 2, 2019 · Chop the shallot and garlic. Once the duck is removed from the pan, add these aromatics to the last little bit of duck fat. There …

1. Remove the duck from the fridge. Wash it and pat dry.
2. Chop the shallot and garlic.

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Juicy Pan Seared Duck Breasts (with Crispy Skin!)

WebDec 8, 2020 · Preheat an oven to 350F. When ready, heat a small amount of canola oil (or other high smoke point oil, such as grapeseed or …

1. The day before: score the skin of the duck breast to help render the fat. Either use a very sharp knife to score the skin in a criss cross, diagonal pattern, being careful to only cut the fat, not going into the duck meat at all. The second option for scoring duck breasts: use a sausage pricker. By gently pressing down all over the surface of the duck skin and fat, you're creating lots of tiny holes.
2. Dry out the skin. Once the skin is scored (or pricked), place duck breasts on a rimmed baking sheet and refrigerate uncovered for 8-12 hours, or up to 3 days. The cold air from the refrigerator will help to dry out the skin. This is key to getting crispy skin when you render the fat.
3. Preheat oven to 350F. Heat a small amount of canola oil (or other high smoke point oil, such as grapeseed or vegetable oil) in a large skillet over medium heat, no higher!
4. Cook the duck breasts. Season the duck on both sides with salt and pepper, then add skin side down. Cook undisturbed for 5-8 minutes, or until the fat has rendered. You'll know the duck is ready to flip when it easily pulls away from the pan, the fat has shrunk significantly, and the skin is crispy and golden brown.

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