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Sliced duck breast served with roasted baby potatoes and green beans.

How To Cook Duck Breast

Learn how to cook duck breast so the skin turns crisp and golden while the meat stays tender and rosy. This method focuses on rendering the fat properly and finishing at the right temperature for consistent results.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: All, American
Servings: 2
Author: Shilpa

Equipment

  • Oven-safe skillet

Ingredients

  • 2 duck breast skin-on
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

  • Preheat oven to 350℉.
  • Score and Season: Using a sharp knife, gently score the skin of the duck breasts in lines or a criss-cross pattern. Be careful not to cut into the meat. This helps render the fat and crisp up the skin. Generously season both sides of the duck breasts with salt and pepper.
  • Start with a cold pan: Place the duck breasts skin-side down in a cold pan, then gradually heat to medium-high. Let the skin cook for about 9-10 minutes, depending on the thickness of the breast, until the fat has rendered and the skin is golden brown and crispy.
  • Flip the Duck: Once the skin is crispy, flip the breasts over and cook the other side for about 1-2 minutes to sear the meat.
  • Finish in the oven: Transfer the pan to the preheated oven and cook for 5-7 minutes for medium-rare and 7-8 minutes for medium. The internal temperature should be 130℉-145℉. The meat should feel soft but spring back slightly when pressed.
  • Rest the Meat and Serve: Remove the duck breasts from the oven and let them rest for about 10 minutes, skin side up, before slicing. Slice the duck breast thinly and serve it with your favorite sides like roasted vegetables, mashed potatoes, or a fruit-based sauce such as cherry or orange.

Notes

  • Don't overcook: Duck breast is best served medium-rare or medium. Overcooking can make it tough.
  • Save the fat: The rendered duck fat is delicious and can be used for cooking other dishes.
  • Resting Time: Always let the duck breast rest for about 5 minutes after removing it from the oven.
  • Using a Meat Thermometer: To ensure accuracy, it’s best to use a meat thermometer to check the internal temperature.
  • Thickness of the Breast: Cooking times may vary based on the thickness of the duck breasts, so adjust accordingly.

Nutrition

Calories: 279kcal | Carbohydrates: 0.3g | Protein: 45g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 174mg | Sodium: 710mg | Potassium: 612mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 123IU | Vitamin C: 14mg | Calcium: 9mg | Iron: 10mg
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