Juicy Pan-Seared Duck Breasts with Crispy Skin!
Rich, flavorful, and undeniably elegant, these Pan-Seared Duck Breasts are sure to impress! The secret to irresistibly crispy skin? Let the duck breasts air-dry in the refrigerator before cooking. Paired with a luscious pan sauce made from Port (or red wine) and cherry jam, this dish is perfect for a restaurant-worthy date night at home or an intimate holiday gathering.
Servings: 4 servings
Calories: 426kcal
Video
Equipment
Large skillet preferably stainless steel
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 the Port Cherry Sauce
- 2 large garlic cloves, peeled and halved
- ¼ cup sour cherry jam (can use fresh pitted cherries, if available)
- 3 large sprigs of fresh thyme
- ½ cup Port wine or red wine
- ½ cup low-sodium chicken broth
- 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 (175°C). 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. Check for doneness—135°F (57°C) 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 halved garlic, 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 written for Magret duck breast. If using Pekin duck breast, reduce the cook time — render skin-side down for 5–7 minutes, then flip and transfer to the oven for 3–5 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
- For crispier skin: Refrigerating the duck uncovered for at least 8 hours helps dry out the skin for maximum crispiness, but you can absolutely cook it right away if needed.
- Target doneness:
- Rare: 125°F (52°C)
- Medium-rare: 135°F (57°C)
- Medium: 140°F (60°C)
- Save the duck fat! Strain and refrigerate the rendered fat—it’s liquid gold and incredible for roasting vegetables or making duck fat potatoes.
Nutrition
Serving: 0.5duck breast | Calories: 426kcal | Carbohydrates: 21g | Protein: 46g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 183mg | Sodium: 764mg | Potassium: 683mg | Fiber: 1g | Sugar: 13g | Vitamin A: 245IU | Vitamin C: 18mg | Calcium: 17mg | Iron: 11mg
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