Pan-Seared Duck Breast Recipe
A duck breast recipe yields tender, sweet meat beneath a crispy golden skin.
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Instructions
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Score duck breast skin 5-6 times without cutting the meat; season thoroughly.
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Heat a griddle or skillet to medium-high. Place duck skin-down and cook for 4 minutes.
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Season the meat side, then flip and cook for 4 minutes.
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Drain excess fat. Flip duck skin-down for 2 minutes, then flip and cook for 4 minutes, aiming for 140 F internal temperature.
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Remove duck, drain fat, cover with foil, and let rest in a warm place.
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Strain and reserve the rendered duck fat.
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For sauce, return pan to high heat. Add wine, scrape pan residue, then add stock and boil until reduced by one-third.
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Strain sauce into a small saucepan, boil, and whisk in cold butter. Adjust seasoning and add blackberries.
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Serve, reheating briefly if necessary.