Crispy Skin Duck Breast Recipe

Introduction

Crispy skin duck breast is a delicious and elegant dish that highlights the rich flavor and succulent texture of duck. With a perfectly crisped skin and tender meat, this recipe is surprisingly simple to master at home. It’s perfect for a special dinner or an impressive weeknight meal.

Ingredients

• 1 duck breast, boneless, skin on
• 1/8 tsp cooking salt or kosher salt
• Pinch white pepper (or finely ground black pepper)

Instructions

1. Step 1: Preheat your oven to 180°C (350°F) or 160°C (320°F) if using a fan-forced oven.
2. Step 2: Sprinkle half of the salt and pepper on the flesh side of the duck breast. Turn it over and, using a sharp knife, make 5 or 6 diagonal scores on the skin without piercing the flesh or cutting to the edge. Pat the skin dry with paper towels, then sprinkle the remaining salt and pepper on the skin.
3. Step 3: Place an oven-proof pan on the stove but do not heat it yet. Lay the duck breast skin-side down in the cold pan without any oil. To keep the skin flat, place another pan on top of the duck breast to lightly weigh it down.
4. Step 4: Turn the stove on to medium low heat and cook for 10 minutes. The skin will turn golden and crispy as the fat renders out, cooking the duck in its own fat.
5. Step 5: Flip the duck breast and cook the flesh side for 1 minute. Then, transfer the pan to the preheated oven and cook for 6 minutes for medium rare (internal temperature about 54°C/130°F) or 8 minutes for medium (60°C/140°F).
6. Step 6: Remove the duck breast from the pan and let it rest on a rack or plate for 5 minutes before slicing or serving whole.

Tips & Variations

• Make sure the skin is very dry before scoring and cooking to achieve maximum crispiness.
• If you don’t have an oven-proof pan, transfer the duck to a baking dish after searing the skin.
• For added flavor, rub a little garlic or fresh herbs onto the flesh before cooking.
• Use a meat thermometer to check doneness for perfect results every time.

Storage

Cooked duck breast can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a low oven or a skillet to maintain the crispiness of the skin. Avoid microwaving as it can soften the skin and dry out the meat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen duck breast for this recipe?

It’s best to use fresh duck breast for optimal texture and skin crispiness. If using frozen, thaw it completely in the refrigerator before cooking.

How do I know when the duck breast is perfectly cooked?

The ideal internal temperature for medium rare duck breast is about 54°C (130°F) and for medium, 60°C (140°F). Using a meat thermometer is the most reliable method to achieve the perfect doneness.

Crispy Skin Duck Breast Recipe

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★★★★★

4.6 from 68 reviews

• Author: Thomas
• Total Time: 24 minutes
• Yield: 1 serving 1x

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Description

This recipe teaches you how to cook a perfectly crispy skin duck breast with a tender and juicy interior. The method uses a simple scoring technique, seasoning, and a combination of stovetop searing in duck fat followed by finishing in the oven to achieve an irresistibly golden, crisp skin and medium-rare to medium cooked flesh. It’s a classic and straightforward approach ideal for a restaurant-quality duck breast at home.

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Ingredients

Scale 1x2x3x

Duck Breast

• 1 duck breast, boneless, skin on
• 1/8 tsp cooking salt or kosher salt
• Pinch of white pepper (substitute finely ground black pepper)

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Instructions

1. Preheat the oven: Set your oven to 180°C (350°F) or 160°C (fan-forced) to prepare it for finishing the duck breast after searing.
2. Score and season the duck: Sprinkle half the salt and pepper evenly over the flesh side of the duck breast. Using a sharp knife, carefully make 5 or 6 diagonal shallow cuts across the skin without cutting into the flesh or all the way to the edge. Pat the skin dry with paper towels then sprinkle with the remaining salt and pepper to ensure even seasoning.
3. Prepare the pan and duck for cooking: Use an oven-proof pan (any variety is fine) and place the duck breast skin side down into the cold pan—do not add any oil. Place another pan or heavy object lightly on top of the duck to keep the skin flat and in contact with the pan for even crisping.
4. Sear the skin slowly: Turn the stove burner on to medium-low heat and cook the duck for 10 minutes. During this time, the fat underneath the skin will render out, and the skin will turn a beautiful golden brown and become crispy.
5. Cook the flesh side and finish in the oven: Flip the duck breast and cook the flesh side for 1 minute on the stovetop. Then transfer the entire pan to the preheated oven and roast for 6 minutes for medium-rare doneness (internal temperature about 54°C/130°F) or 8 minutes for medium (60°C/140°F), depending on your preference.
6. Rest the duck: Remove the duck breast from the pan and transfer it to a rack or plate to rest for 5 minutes. Resting allows the juices to redistribute, ensuring a juicy final result. Serve the duck breast whole or sliced as desired.

Notes

• Note 1: Using a boneless duck breast allows for easier scoring and even cooking.
• Note 2: Scoring the skin helps the fat render out and prevents the skin from shrinking during cooking.
• Note 3: Starting the duck in a cold pan and applying weight ensures the skin crisps flat and evenly.
• Note 4: Medium-low heat is essential to slowly render fat without burning the skin.
• Finishing the duck breast in the oven helps to cook the inside to the desired doneness without overcooking the skin.
• Resting the meat before slicing keeps it moist and tender.

• Prep Time: 5 minutes
• Cook Time: 19 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: French

Keywords: crispy skin duck breast, seared duck breast, duck recipe, how to cook duck breast, pan-seared duck, duck breast with crispy skin