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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
