Pan Seared Duck Breasts
There are several ways to cook a duck breast, but one of the most popular and effective methods is pan-searing. Here is a recipe for pan-searing duck breast.
Servings: 2 people
Ingredients
- 2 duck breasts
- salt and pepper to taste
- 1 tablespoon vegetable oil
- herbs or spices of your choice optional
Instructions
- Begin by patting the duck breasts dry with paper towels. Then, score the skin in a crosshatch pattern, careful not to cut too deep into the flesh.
- Season the duck breasts with salt and pepper on both sides.
- Heat a large skillet over medium-high heat and add the vegetable oil. Once the oil is hot, place the duck breasts in the skillet, skin-side down.
- Cook the duck breasts for 5-7 minutes or until the skin is golden brown and crispy. Then, turn the breasts over and cook for an additional 2-4 minutes for medium-rare or longer for more well-done.
- Once the duck breasts are cooked to your liking, remove them from the skillet and let them rest for 5-10 minutes before slicing.
- Slice the duck breast against the grain and serve.
Notes
This method will result in a crispy skin and a pink, juicy meat inside. It's important to let the duck breast rest after cooking to ensure a juicy meat.
Please note that cooking times and temperatures may vary depending on the size and thickness of your duck breasts, so it's best to use a meat thermometer to ensure that the meat has reached a safe internal temperature of 165°F.