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Thibault said, “Duck is such an intimidating thing to cook, but this recipe took all the stress out of it! Who would have thought this would be so simple and so delicious. Thank you so much for the detailed guidance Ari! It turned out great- crispy and juicy- and we’re really excited to cook with our leftover duck fat.”
How To Cook Perfect Pan-Seared Duck Breast
There’s something undeniably special about a perfectly cooked duck breast. Whenever I see it on a menu, I can’t resist ordering it. When done right, it’s an experience—crispy, succulent, and deeply flavorful. But here’s the secret: making pan-seared duck breast at home is much easier than you might think!
Today, I’m sharing a step-by-step guide to cooking restaurant-quality duck breast in your own kitchen. With a few expert tips, you’ll be confident from prep to plating.
Why You’ll Love This Recipe
- Crispy, golden-brown skin – Arguably one of the best things in life!
- Juicy, tender meat – Cooked to a perfect medium-rare, duck breast has a rich, steak-like texture despite being poultry.
- A decadent pan sauce – The dish is elevated with a Port and sour cherry reduction, balancing sweet and savory flavors beautifully.
- Rendered duck fat – The liquid gold left behind can be used to enhance vegetables, potatoes, and more.
This is the #1 most requested recipe from my husband! I hope you’ll give it a try. For more restaurant-worthy date night recipes at home, try my salmon wellington in puff pastry, tender red wine-braised short ribs, or these perfectly pan-seared scallops next.
Understanding Duck Breast Varieties
The primary difference between Pekin and Magret duck breasts lies in their size, flavor, and fat content. Magret breasts are larger, have a more intense flavor, and feature a significantly thicker layer of fat. While you may need to trim some of the excess fat, Magret duck breasts generally take longer to render than their Pekin counterparts.
For this recipe, I’m using Magret duck breasts, as they are more commonly available in my area (suburbs of NYC).
What You’ll Need
- Duck breasts – Look for high-quality, fresh duck breast, preferably from Moulard or Pekin ducks.
- Kosher salt and black pepper – To enhance the natural flavors.
- Neutral oil – Helps with searing, though you’ll render plenty of duck fat.
- Garlic and fresh thyme – Infuse the fat with aromatic depth.
- Port wine – Adds richness and body to the sauce. (You can substitute with red wine or balsamic vinegar for a different depth of flavor.)
- Sour cherry jam (or fresh cherries) – Provides the perfect balance of sweetness and acidity.
- Butter – For a luxurious, glossy finish.
Preparing Duck Breast For Cooking (The Day Before!)
Duck breasts are a premium ingredient, often priced similarly to a high-quality steak. To make the most of them, follow these essential preparation steps to ensure perfect results every time.
Pat Dry & Score the Skin: Before cooking, pat the duck breasts dry with paper towels to remove excess moisture. Then, carefully score the skin to help render the fat and achieve ultimate crispiness. You have two options:
- Using a sharp knife: Score the skin in a crosshatch pattern, ensuring you cut only through the fat and not into the meat.
- Using a sausage pricker: Gently press down all over the surface of the duck skin, creating tiny holes without cutting into the meat. This method reduces the risk of cutting too deeply and is our preferred technique.
Why score the skin? It allows the fat to render more efficiently, leading to a crispy, golden-brown exterior while keeping the meat tender and juicy.
How To Cook Duck Breast
Begin by preheating an oven to 350°F. The goal is to get a perfect medium-rare–the internal temperature should register 135°F. (Go 5° less for rare and 5° more for medium).
- Season generously: Pat the duck dry with paper towels, then season all over with kosher salt and black pepper. Heat a little neutral oil in a large skillet over medium heat, no higher!
- Render the fat and sear: Place the duck skin-side down, then let the fat slowly render for about 5-8 minutes, until the skin is deeply golden and crisp.
- Flip the duck. Gently turn the duck over, careful not to puncture the skin. Add any aromatics (garlic, fresh herbs), then transfer to the oven and cook for 5-7 minutes more. Check temperature to confirm doneness.
- Let the meat rest: Transfer the duck to a cutting board and let it rest for 5-10 minutes before slicing. This ensures juicy, evenly cooked meat.
Pro tip: Make sure to flip the duck breasts away from you so that if any duck fat splatters it doesn’t land on you!
Make The Cherry Port Sauce
- Pour off excess duck fat, leaving about 1 tablespoon in the pan.
- Add garlic and thyme, sautéing until fragrant.
- Deglaze with Port wine, scraping up any browned bits.
- Stir in sour cherry jam (or fresh pitted cherries) and simmer until the sauce thickens.
- Finish with a pat of butter for a silky texture.
Slice and serve. I like to slice duck breasts into ¼ – ½-inch thick pieces on a diagonal. Spoon the delicious pan sauce on top, then serve with a pinch of flaky sea salt.
Serving Suggestions
The first thing that always comes to mind? Duck fat potatoes, and I’ve got the perfect recipe for you! Super crispy on the outside, light and fluffy at the center, and delicious next to crispy skin duck breasts.
- Slice the duck against the grain and serve with the cherry Port sauce drizzled over the top.
- Pair with creamy mashed potatoes or polenta, Swiss chard with lemon croutons, or a simple arugula salad.
- Serve alongside a bold red wine like Pinot Noir or Syrah.
Make-Ahead & Store
You’ll definitely want to plan in advance to score and dry the skin out 1 day in advance.
Once cooked, duck breast is best served fresh, but you can render the fat and refrigerate it ahead of time. Reheat gently in a pan before serving.
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat to crisp the skin without overcooking the meat.
- Freeze: While possible, freezing can slightly alter the texture. Store cooked duck breast wrapped tightly for up to 2 months.
Rendered Duck Fat
Quite possibly the best part about cooking duck (other than eating it, obviously) is the rendered duck fat. AKA: liquid gold.
There is not one single savory dish that cannot be improved upon with the addition of rendered duck fat. Each breast should render about ½ cup duck fat. Three cheers for that!
Expert Tips
- Refrigerate scored duck breasts for up to 3 days. This dries out the skin, making it extra crispy.
- Start in a cold pan – This allows the fat to render slowly and evenly, creating ultra-crispy skin. And be sure to let the duck sit out at room temperature for 15-20 minutes prior to cooking.
- Use medium heat – High heat can cause the skin to burn before the fat fully renders.
- Let it rest – This step is crucial for retaining juices and achieving the perfect texture.
- Save the duck fat – Strain and store it in the fridge for cooking potatoes, eggs, or even popcorn!
If you’ve ever wanted to impress at a dinner party or elevate your date night meal, pan-seared duck breast is the way to go. It’s simple, luxurious, and absolutely unforgettable. Give it a try, and you may never need to order it at a restaurant again!
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Juicy Pan-Seared Duck Breasts with Crispy Skin!
Video
Equipment
Ingredients
For the duck
- 2 Magret duck breasts about ~1 lb each
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 1 Tbsp canola oil
- Flaky sea salt for serving
For the Port Cherry Sauce
- 2 large garlic cloves halved
- ¼ cup sour cherry jam can use fresh pitted cherries, if available
- 3 large sprigs of thyme
- ½ cup Port wine or red wine
- ½ cup low-sodium chicken stock
- 1 Tbsp unsalted butter
Instructions
- Score the Skin (Day Before Cooking): Using a sharp knife, score the duck skin in a diagonal crosshatch pattern, being careful not to cut into the meat. Alternatively, use a sausage pricker to create tiny holes across the skin’s surface. This helps render the fat more efficiently.
- Dry the Skin. Place the scored duck breasts on a rimmed baking sheet and refrigerate uncovered for 8–12 hours, or up to 3 days. The cold air dries out the skin, ensuring maximum crispiness when cooked.
- Bring to Room Temperature. About 30 minutes before cooking, remove the duck breasts from the refrigerator. Preheat the oven to 350°F. When ready, heat a small amount of neutral oil in a large skillet over medium heat.
- Sear the Duck Breasts. Season both sides with kosher salt and black pepper. Place the duck skin-side down in the pan and cook undisturbed for 5–8 minutes, until the fat has rendered and the skin is golden brown and crisp. The duck is ready to flip when it easily lifts from the pan and the fat has visibly shrunk.
- Finish in the Oven. Carefully flip the duck breasts, ensuring the skin remains intact. If using aromatics like garlic or fresh herbs, add them now. Transfer the skillet to the preheated oven and cook for 5–7 minutes (Pekin duck may need only 3–5 minutes). Check for doneness—135°F for medium-rare.
- Rest Before Slicing. Remove the duck from the pan and let it rest for 5–10 minutes. Slice into ¼–½ inch thick pieces while preparing the sauce.
- Make the Port Cherry Sauce. Drain off all except for 1 tablespoons of the rendered duck fat, then set over medium-high heat. Sauté 2 halved garlic cloves, ¼ cup cherry jam, and 3 sprigs of thyme for 1–2 minutes, breaking up the jam. Pour in ½ cup Port (or red wine) and ½ cup chicken stock, then bring to a boil and reduce by half. Remove from heat, swirl in 1 tablespoon unsalted butter until melted, then serve the sauce over the sliced duck with a sprinkle of flaky sea salt.
Notes
- Cook Time Adjustment: This recipe is for Magret duck breast. If using Pekin duck breast, reduce the cooking time—render skin-side down for 5–7 minutes, then flip and cook in the oven for 3–5 minutes until 130°F for medium-rare.
- Refrigeration for Crispy Skin: While refrigerating uncovered for at least 8 hours enhances crispiness, you can cook the duck immediately if needed.
- Target Doneness: For medium-rare, aim for an internal temperature of 135°F (125°F for rare, 140°F for medium).
- Save the Rendered Fat: Do not discard duck fat! Store it in the fridge and use it for cooking, especially for duck fat potatoes.
You show many photos the duck being served on something green, but don’t mention what the green IS. So…what is it!?
Hi David! It’s a side dish that we’ve been enjoying for years from Bon Appetit: creamed swiss chard with lemony breadcrumbs! I’ll link it here, as well as in the post in case anyone else is looking for it too! Honestly you could serve this with any vegetable side dish, but we are head over heels in love with this swiss chard! xo, Ari
Thank you for the tip re: the swiss chard!
Of course, you’re very welcome! xo, Ari
Duck is such an intimidating thing to cook, but this recipe took all the stress out of it! Who would have thought this would be so simple and so delicious. Thank you so much for the detailed guidance Ari! It turned out great- crispy and juicy- and we’re really excited to cook with our leftover duck fat
This makes me so unbelievably happy!! We love cooking duck — that skin! — and I’m grateful you are now a bit more confident as well. xo, Ari
Hi this recipe looks delicious. I’m going to try it but wondered if I can make the sauce ahead of time then reheat in a pot before serving?
Thanks
Absolutely!! The sauce honestly takes no time to make and is just as good on subsequent days. I’m so excited for you to make this recipe, pan seared duck is the best. Let me know what you think! xo, Ari
Delicious…just don’t overcook
Yes, agree — timing is everything! xo, Ari
I tried this recipe, and it was perfect, but I have questions I want to ask; how can I reach you?
What can I help you with?
I’ve made this twice so far, delicious both times. I really enjoyed the way the cherry sauce paired with the duck, and found the meat to be tender, juicy, and evenly cooked. I used a thick Barbarie duck breast so it took a bit longer, but I kept my meat thermometer in while it was finishing in the oven so that it wouldn’t overcook. Thank you for sharing this recipe; I look forward to making it again in the future.
Thank you!! I find seared duck breast and cherries to be a match made in heaven! So glad you enjoyed. xo, Ari