Pan Seared Duck Breast

Most of my friends think that Duck Breast is too difficult to make at home and wouldn’t even know where to begin. The truth of the matter is it’s just not that difficult to make, and duck is actually very versatile and can be served in many different ways.

From start to finish, this pan-seared duck breast (with the vegetables) can be on your dinner table in about 45 minutes. Seriously, it’s not rocket science.

But there is a secret to cooking duck breast with perfectly crispy skin that rivals your favorite restaurant. And that is sourcing good duck breasts to use in making this dish. I have found that Maple Leaf Farms makes an excellent product and can be found in many supermarkets. It’s actually the product I used in my restaurant days.

Ingredients to make Pan Seared Duck Breast

Let’s start by gathering the ingredients we need to make Pan Seared Duck Breast. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

What’s the secret to pan-searing duck breast?

The secret to cooking duck breast is really pretty simple. You start with a cold pan.

And the reason you do this is to slowly render the fat from the breast while crisping the skin. So place your seasoned duck breast skin side down in a cold, dry skillet. Now comes the fun part!

How to Pan Sear Duck Breast

And the only real secret on how to cook duck breast is to cook it low and slow on the stovetop. The rule of thumb is 8-10 minutes over medium heat until you get crispy skin that becomes a beautiful golden brown. The time can vary depending on your stovetop, so keep an eye on the duck. *Never cook a duck breast over high heat

After searing the skin side of the duck breast it’s time to turn the breast over to the other side and cook for an additional 3 to 5 minutes for rare to medium-rare (125°F – 130°F on an instant-read thermometer). And this is where I usually run into problems with friends that have never had rare duck breast.

Usually, for my first-timers and staunch no-pink meat eaters, I cook the duck breast a little longer. Cooking the seared duck breast for my wife falls into this category, so you won’t see much pink in the duck in my pictures.

**Make sure you have good ventilation in your kitchen when pan-searing any meats or seafood.

Can I eat medium-rare duck breasts?

When you dine out, unless you specify the duck temperature you will be served medium rare to rare duck breasts. This gets kind of confusing for most people because we have been raised to cook all poultry completely to avoid problems.

That being said, the USDA recommends cooking to an internal temperature of 170 degrees to ensure any harmful bacteria are killed.

As with any poultry, there’s always the chance that duck harbors harmful bacteria. But cooking duck is different than cooking chicken and turkey because it’s considered to be red meat. And as with other red meats, some people prefer to eat duck that’s cooked medium or medium-rare. The choice is yours.

Chef Dennis Tip:

*It’s always a good idea to use an instant-read meat thermometer to make sure the meat is cooked enough for your liking.

So now that I’ve taken the mystery out of cooking duck, it’s time to get into your kitchen and give it a try. 

You’ll be surprised at how many of your favorite grocers carry duck breasts. It’s becoming a popular item for home cooks as well as restaurants.

Wouldn’t you love to sit down to this restaurant-style duck breast? You’ll the flavor combination of the sweet potatoes in that delicious pan gravy as it contrasts with the crispy skin of the duck. It’s a symphony of flavors!

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