• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Chef Dennis
  • Recipe Index
  • On the Road
  • About
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Chicken Recipes

    Pan Seared Duck Breast

    Published: Aug 17, 2019 · Modified: Oct 21, 2022 by Chef Dennis Littley

    1.1K shares
    • Facebook756
    • Email
    4.98 from 71 votes
    Jump to Recipe Print Recipe
    Pinterest image for 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.

    slices of cooked duck breast on a bed of sweet potato chunks, spinach leaves and pearl onions on a white plate with a brown gravy around the edges of the plate

    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.

    Table of Contents:

    • Ingredients to make Pan Seared Duck Breast
    • What’s the secret to pan-searing duck breast?
      • How to Pan Sear Duck Breast
    • Can I eat medium-rare duck breasts?
    • Chef Dennis Tip:
    • Recipe FAQ’s:
    • More Recipes You’ll Love!
    • Pan Seared Duck Breast Recipe
      • Ingredients
      • Instructions
        • Pan Gravy
        • Sweet Potatoes
        • Assembly
      • Nutrition

    Ingredients to make Pan Seared Duck Breast

    ingredients to make a pan seared duck breast with vegetables sitting on a wooden cutting board.

    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?

    2 duck breast skin side down in a cold stainless steel saute pan

    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?

    2 dark golden brown seared duck breast seasoned with salt and pepper on a white plate

    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.

    pan seared duck breast with crispy skin on a bed of veggies on a white platter

    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.

    slices of pan seared duck breast on a bed of sweet potato chunks, spinach leaves and pearl onions on a white plate with a brown gravy around the edges of the plate

    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!

    Recipe FAQ’s:

    How should duck breast be cooked?

    Duck breast is best-served medium-rare, pink in the middle is how you want to eat duck. Overcooking can cause it to dry out and get tough. But that being said, it’s your dinner, and if you prefer it completely done, that’s ok, just don’t let it cook any longer than necessary.

    Can I cook duck breast without the skin?

    Yes, you can, but if you’re not going to sear the skin, you should marinate the duck breast. This can be as simple as a dry rub using kosher salt, fresh herbs and your favorite seasonings. Wrap the duck with a piece of plastic wrap and allow it to marinate for 2-3 hours before cooking.
    Then proceed with the cooking instructions below.

    What sides go with duck breast?

    Pretty much any of your favorite vegetables, types of potatoes, rice or risotto. Using a little of the duck fat to saute the veggies will add a nice flavor.

    More Recipes You’ll Love!

    • overhead view of chicken pepperoni on a white plate
      Chicken Pepperoni with Linguine
    • overhead shot of chicken marsala with mushrooms on a white platter
      Classic Chicken Marsala Recipe
    • chicken thighs with carrots and apples in a Jack Daniels apple butter sauce sprinkled with parsley on a white plate
      Jack Daniels Apple Butter Chicken
    • close up of chicken saltimbocca on a white plate
      Chicken Saltimbocca Recipe

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    pan seared duck breast with crispy skin on a bed of veggies on a white platter
    Print Recipe Save Saved!
    4.98 from 71 votes

    Pan Seared Duck Breast Recipe

    Duck Breasts have become a staple in many of the better restaurants and pubs we love to eat at. Duck Breasts are easy to cook and are a delicious way to introduce more poultry into your diet.  
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Entree
    Cuisine: French
    Servings: 2
    Calories: 485kcal
    Author: Chef Dennis Littley

    Ingredients

    • 2 7 ounce duck breasts boneless
    • 2 large sweet potatoes peeled and cubed
    • 2 cups baby spinach
    • 12 pearl onions peeled
    • 2 tablespoons maple syrup
    • sea salt to taste
    • black pepper to taste
    • 1 tablespoon flour
    • 1 tablespoon duck fat
    • 4 ounces chicken stock
    • 1 teaspoon Italian parsley finely chopped – optional
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350 degrees
    • Season duck breast liberally with sea salt and black pepper
    • Place the duck breasts, fat side down, in a cold skillet to render off the fat over medium heat.
    • Sear the duck breast for 8-10 minutes, trying not to move it until its time to turn it over.
    • When the skin of the duck breast looks crispy and is a nice shade of dark golden brown drain off the duck fat from the pan and reserve for later use.
    • Turn the duck breast over to sear on the other side for 4-6 minutes.
    • Place the duck breast in a preheated oven for 8-10 minutes or until the desired doneness has been reached.  
    • Remove from oven when the desired doneness has been reached and allow the cooked duck breast to rest for about 5 minutes before slicing.

    Pan Gravy

    • In the pan that you seared the duck breasts add back a tablespoon of the reserved duck fat.  Add in 1 tablespoon of flour to make a roux.
    • Allow the roux to cook for 1-2 minutes to get rid of the raw flour taste.  The roux can get dark brown, as this will help the color of the pan gravy.
    • Add chicken stock to the roux until and cook over low heat until the gravy has thickened slightly.  Don’t allow it to thicken completely as you will want to reheat the gravy right before you serve the duck.
    • Taste the pan gravy and season as needed

    Sweet Potatoes

    • Peel sweet potatoes and cut into chunky pieces that are still somewhat bite size.
    • peel pearl onions and add to bowl with sweet potato chunks
    • Coat sweet potatoes and onions with a little olive oil and season with sea salt and black pepper to taste.
    • Place vegetables on a foil-lined sheet pan and roast at 350 degrees for 20 minutes.  (if you start this about the same time as you start searing the duck they should be done just at the right time)
    • Remove vegetables from oven, place in mixing bowl or saute pan. Add spinach and maple syrup.  Re-season with sea salt and black pepper if desired. Toss mixture to wilt the spinach and coat the veggies with the maple syrup.

    Assembly

    • Place cooked vegetables on serving a dish.
    • Slice duck breast and place on top of the vegetable mixture.
    • Add pan gravy around the inside edge of the serving dish, not directly on the vegetables or duck, but around it.
    • Sprinkle with chopped Italian parsley to garnish if desired and serve.

    Nutrition

    Calories: 485kcal | Carbohydrates: 36g | Protein: 46g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 171mg | Sodium: 235mg | Potassium: 1104mg | Fiber: 3g | Sugar: 20g | Vitamin A: 3065IU | Vitamin C: 34.9mg | Calcium: 99mg | Iron: 11.1mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

    More Chicken Recipes

    • Chicken paprikash on a bed of noodles.
      Hungarian Chicken Paprikash Recipe
    • Chicken Riggies in a white bowl.
      Chicken Riggies Recipe
    • French Onion Chicken on a white platter.
      French Onion Chicken
    • Chicken fried chicken with country gravy on a white plate.
      Chicken Fried Chicken with Country Gravy

    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Aline

      August 23, 2019 at 2:00 pm

      5 stars
      I love duck so much, so I’m always looking for more recipes to diversify! The duck and these veggies go excellent together – we love it!

      Reply
    2. Lizzy

      August 23, 2019 at 7:02 am

      This is such an impressive and elegant dish. Those pearl onions are wonderful; excellent addition to this seared duck breast

      Reply
    3. Veena Azmanov

      August 22, 2019 at 10:44 pm

      5 stars
      Duck sounds interesting. Platter looks picture perfect and yum. Thanks for your recipe.

      Reply
    4. S Gilbert

      March 12, 2019 at 6:54 pm

      My husband and his friend made this as their contribution to our annual “Dine the Wives” dinner party.
      The men do all the cooking and cleaning while the wives sit back and enjoy the show.
      This entree was a BIG hit with everyone. The duck was beautifully crispy while the sweet potato and spinach underneath was a delicious surprise.
      Thanks for offering this recipe.

      Reply
      • Chef Dennis Littley

        March 12, 2019 at 8:46 pm

        Thank you for letting me know that my post was helpful with your dinner party.

        Reply
    5. John Henry

      December 30, 2018 at 8:57 pm

      5 stars
      Outstanding. Never made Duck Breast before and this is the best Duck Breast that my Son and I have ever had. Outstanding.

      Reply
      • Chef Dennis Littley

        December 31, 2018 at 8:35 am

        Thanks for letting me know you enjoyed my recipe John and for leaving a great review!

        Reply
    6. Carla Stadtmiller

      October 28, 2018 at 9:50 pm

      4 stars
      Delicious! However my duck skin did not get crispy. Pan fried it for 10 minutes on medium high heat. That is level 6 on my induction cooktop. Maybe my duck had more fat? Sweet potatoe spinach dish was great as the vegetable. Thanks for the instruction to serve it medium rare like other red meats.
      Carla

      Reply
      • Chef Dennis Littley

        October 29, 2018 at 5:34 pm

        Thanks for the nice review and trying my recipe. Keep at it and you’ll master the crispy skin!

        Reply
    7. Ken

      October 11, 2018 at 9:48 pm

      4 stars
      “Placing the seared duck breast into My wife ”

      Is it OK if I use my own wife instead of yours?

      Reply
      • Chef Dennis Littley

        October 11, 2018 at 10:08 pm

        that’s one of those things, that I have no idea how it happened. Or that no one caught it up until now….sigh. Thanks for leaving the comment so I could correct the text.

        Reply
    8. DebMc

      July 25, 2018 at 12:35 pm

      I love Duck! I have never cooked it – but this sounds very good and simple. Going to try it. I am glad I did the research – before cooking – the note of starting with Cold Pan – Great Note to File!

      Reply
    9. Online cake delivery in Pune

      May 12, 2018 at 1:27 am

      5 stars
      Thanks for the recipe! The drizzle of balsamic looks like a very nice touch and makes for beautiful presentation.
      I just put this together and i m waiting for BREAKFAST AND LUNCH ALSO so I can devoure it… well thanks a ton for sharing.

      I haven’t made anything like this before. Looks good. You are so hilarious as always. I always enjoy reading your posts.

      Reply
    10. Sarah

      April 29, 2018 at 2:37 am

      5 stars
      I have never had duck before but that seems like a simple & good recipe!

      Reply
    11. David Allen Elliott

      April 27, 2018 at 4:15 pm

      5 stars
      This really looks amazing. I know I have had some amazing duck before. But I would never have thought to make it like this. I will have to try it out.

      Reply
    12. Yesenia

      April 27, 2018 at 2:48 pm

      Wow! This sounds delicious! And you’re right, I definitely am one of those who is intimidated with making duck at home. You make it sound manageable though!

      Reply
    13. Sneha Lodha

      April 27, 2018 at 1:03 am

      5 stars
      It looks delicious. I will definitely try preparing it for my family this mother’s day 😊

      Reply
    14. Kara Ferwerda

      April 26, 2018 at 4:08 pm

      Mouth watering! This looks really yummy and healthy! I will have to make this for dinner this week!

      Reply
    15. Lisa

      April 26, 2018 at 11:59 am

      oh. my. goodness. this looks so freaking delicious! My mouth is literally watering haha! I need to make this asap! Thanks for the recipe!

      Reply
    16. Angela Tolsma

      April 26, 2018 at 11:39 am

      So a year ago I find maple leaf farm duck breast and decided to give it a try. They have the best directions and tasted amazing. It’s now one of my go tos for when we have company. I will definitely have to try it with the sides you have recipes for!

      Reply
    17. Easter Babe

      April 26, 2018 at 1:37 am

      5 stars
      Wow! That looks wonderful. I’ve never cooked a duck breast before. I may have to give this recipe a try. It looks fairly easy to make. I love that you paired it with spinach and sweet potatoes.

      Reply
    18. Shelley

      April 26, 2018 at 1:20 am

      I have never eaten duck before. I found your explanation of how to cook it properly quite easy to understand.

      Reply
    19. Michelle

      April 25, 2018 at 11:47 pm

      I have actually never tried duck. I am not sure I would have the nerve to do it. I am so picky and weird with meat. You definitely have made it look and sound appetizing though.

      Reply
    20. Stephanie

      April 25, 2018 at 10:07 pm

      5 stars
      I;ve never eaten duck before, but I’ve always heard it’s delicious. This recipe looks amazing and like something I could make myself. I’ll have to save it to try later.

      Reply
    Newer Comments »

    Primary Sidebar

    Pinterest image for pan seared duck breast


    My name is Dennis Littley or “Chef Dennis” as I’m known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Fan Favorites

    • loaf of homemade artisan bread on a wooden cutting board
      Almost No-Knead Artisan Bread Recipe
    • 2 Maryland crab cakes on a white plate
      Jumbo Lump Maryland Crab Cakes
    • chicken parm with pasta on a white plate
      Chicken Parmesan Recipe
    • seasoned crispy chicken legs on a foil wrapped tray
      Best Baked Chicken Legs {Drumsticks}
    • side view of slice of bee sting cake being taken out of full cake
      German Bee Sting Cake (Bienenstich) Recipe
    • Tiramisu with a fork on a white plate
      Best Tiramisu Recipe {step by step}
    • overhead view of barbecued half racks of baby back ribs on a white platter
      Easy Oven Baked Baby Back Ribs
    • overhead view of veal parm and linguine on a white plate
      Restaurant Style Veal Parm Recipe

    Featured In

    Collage showing where Ask Chef Dennis has been featured.

    Popular Posts

    • crispy seasoned chicken leg quarters on a white platter
      Best Baked Chicken Leg Quarters
    • cropped-Gunniess-Beef-Stew-13.jpg
      Authentic Guinness Beef Stew Recipe
    • overhead shot of baked crab imperial on a white plate with sauteed greens and roasted potatoes
      Maryland Style Jumbo Lump Crab Imperial
    • close up of half a chicken salad sandwich on a white plate
      Best Chicken Salad – Deli Style
    • oysters rockefeller with a slice of lemon on a bed of rock salt on a white platter
      How to Make Restaurant Style Oysters Rockefeller
    • sliced dry rub roasted brisket with cilantro and tomatoes on on a white platter
      Easy Oven Baked Beef Brisket Recipe
    • rack of pork with end cut off
      Oven Roasted Rack of Pork {Pork Rib Roast}
    • sliced meatloaf with the rest of meatloaf on a white platter
      Classic Meatloaf Recipe with Zesty Glaze

    Footer

    Pinterest image for pan seared duck breast

    ↑ back to top

    INFO

    • Privacy Policy
    • Disclosure Policy
    • Cookie Policy
    • Accessibility Policy

    SUBSCRIBE

    Sign Up Today and start getting my easy-to-make restaurant-quality recipes!

    CONTACT

    • About
    • Contact
    © 2009-2023 · Ask Chef Dennis ·

    Proud Member of:
    Mediavine Publisher Network
    1.1K shares
    • 756