Seared Duck Breast Recipe
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My pan-seared duck breast recipe features a crackling, crispy skin, juicy meat, and is drizzled with an aromatic plum sauce. It’s easy, elegant, and restaurant-worthy.
If you’re lucky enough to have had duck breast in plum sauce before, you don’t need me to tell you how good it is. Between the crispy skin, succulent center, and sticky plum sauce, it’s one of those recipes I save for truly special occasions.
By slicing into the skin and searing the duck, you achieve that signature crispy exterior, while the center cooks to a perfect medium-rare. I like to take it up a notch by drizzling it with a flavorful yet straightforward plum sauce, which soaks into every bite. But that’s completely optional, and the duck on its own is quite sensational. My partner actually prefers it this way, so I usually keep the sauce for myself.
Table of Contents
Why make my duck breast recipe
- Under 30 minutes. There’s no resting time or pre-marination.
- Healthy. While duck breast is a little fattier than chicken breast, it’s still leaner than other proteins out there.
- Easier than you think. Even if you have no experience cooking duck breast, I promise you will make quick work of this recipe. I tested it repeatedly to make sure it was failproof.
Key Ingredients
I’m also including substitution and kitchen notes. The complete list with measurements is in the recipe card below.
- Duck breasts. Look for two even-sized duck breasts. I have to pre-order duck from my local butcher, as they don’t always have it in stock. However, you may be able to find some either fresh or frozen. If using frozen duck breast, let them thaw fully in the fridge overnight.
For the plum sauce:
- Plums. Use fresh or frozen, pitted, and roughly chopped plums. Mirabelle plums are the sweetest, but any purple plum will do.
- Soy sauce and rice vinegar. Savoriness and a touch of acidity. White vinegar works in a pinch.
- Honey. The sauce needs a touch of sweetness to balance out the other flavors. Honey kept the sauce glossy over granulated sugar.
- Garlic and ginger. Freshly minced, please.
Sauce optional
I typically make the plum sauce to drizzle over the duck breast, but it’s completely optional. If you prefer a plain duck breast, just skip that step. It’s just as delicious without it!
How to cook duck breasts
Step 1- Prep the duck. Dry the duck breasts, score the skin with a sharp knife, and season with salt and pepper.
Step 2- Sear. Heat a skillet and sear the duck breast, skin-side down, for 15 minutes.
Step 3- Finish cooking the duck. Flip the duck and continue cooking until each reaches an internal temperature of 155°F.
Step 4- Make the plum sauce. Combine the plums, water, and salt in a pot. Let simmer, covered, until the plums soften. Add the remaining sauce ingredients and simmer until thickened.
Step 5- Serve. Slice the duck and serve with a drizzle of plum sauce.
My tips for cooking duck breast
- Pat the duck breasts completely dry. This is the #1 reason why the skin doesn’t crisp up. Even a tiny bit of moisture can cause steam to form on the skin, leaving parts uneven and rubbery.
- Medium-rare is best. Duck breast is actually most similar to red meat (I know it’s technically poultry), and has the best flavor and texture at medium-rare. I recommend removing it once it reaches 155°F, and the carryover cooking will take it to 165°F.
- Place the duck on the cold pan. Rather than preheat the skillet, you can place the duck directly on the cold pan. This will help the fat melt slowly, allowing the duck to cook in its own fat, which is where all the flavor comes from.
- Do NOT add oil to the skillet. I was shocked by how much duck fat came out of the meat as it cooked. You won’t need any oil– I promise!
- Cook low and slow. The more time the fat has to melt out of the duck, the more tender and crispy it will be. You’re already saving time by skipping the marinating and resting steps!
- Use a cast-iron pan. I tested a few of my pans, and my cast-iron skillet produced the crispiest skin by far.
Frequently asked questions
I like to keep the sides simple so they don’t detract from the duck or the sauce. I typically serve it with cauliflower mashed potatoes (as pictured) and some air-fried asparagus. A simple green salad or steamed vegetables are also great options.
Yes, you do. Scoring skin isn’t just to ensure it turns out crispy, but there’s a technical reason behind it, too. There is a thick layer of fat under the skin, and if you don’t score it, the fat remains there rather than rendering out during cooking. It also prevents the skin from shrinking or curling as it sears.
Crispy Pan Seared Duck Breast
Ingredients
- 2 duck breasts skin-on, 12 ounces each
- 1 teaspoon salt
- 1 teaspoon pepper
Plum sauce
- 1/2 cup pitted plums fresh or frozen, chopped
- 1 tablespoon soy sauce
- 1/2 tablespoon rice vinegar or white vinegar
- 1/2 tablespoon honey
- 1 clove garlic minced
- 1 teaspoon grated ginger
Instructions
- Pat the duck breasts dry and score the skin in a crosshatch pattern, keeping the scores 1/4-1/8 inch apart. Season both sides with salt and pepper.
- Place the duck breasts, skin side down, in a large skillet and place over medium-low heat. Cook for 15 minutes.
- Flip the duck breasts and cook until they reach an internal temperature of 155°F.
- Remove from the heat and set aside to rest for 10 minutes before slicing and serving with the plum sauce, if desired.
- To make the plum sauce, combine the chopped plums, water, and a pinch of salt in a saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally. Stir in the soy sauce, rice vinegar, honey, garlic, and ginger. Let it simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and becomes syrupy. Drizzle over the sliced duck.
Notes
- Tips: Check out my recipe tips above for perfectly cooked duck breasts.
- Leftovers and storage: Store the leftover duck and sauce in an airtight container in the refrigerator for 4-5 days.
- Freezer: Let the leftover duck cool completely, then store it in separate shallow containers in the freezer for up to 3 months.
- Reheating: I like to reheat the duck in a skillet with a tablespoon of water until warm or microwave for 20-30 seconds.
Nutrition
More elegant poultry recipes
If you love this seared duck recipe, here are some other skillet poultry dinners to try:
