Pan-seared Duck Breast


Author: Adapted from a recipe by Gordon Ramsey

Serve with whipped potatoes with caramelized onions and braised brussel sprouts.

Serves: 2

Pan Seared Duck Breast


2 Duck breasts
kosher salt
fresh ground black pepper


  1. Remove duck from packaging and pat dry with paper towles.
  2. Liberally salt and pepper both sides.
  3. Return to refrigerator until time to cook. Seasoning early will help draw out moisture and create a crispier skin.
  4. When ready to cook, turn oven on to 200 degrees.
  5. In a oven-proof skillet, preferably cast iron, place duck breasts skin side down. No oil needed.
  6. Place skillet on burner at low to medium heat.
  7. When skin is nicely browned and fat rendered, turn heat to high and flip breasts over. Continue searing for 2 to 3 minutes.
  8. Flip breasts over again, skiin side up and place in oven for 5 minutes.
  9. Remove from oven and let breasts rest to redistribute juices.
  10. Slice thickly on the diagonal. Thin slices will cool too quickly. Serve.

Starting with cold duck breasts in a cold pan allows more time for the fat to render from the duck, but still keeps the interior from cooking too quickly so you get a nice medium rare finish.


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