Pan-Seared Duck Breast

Instructions

Score the skin. Using a sharp knife, score the duck skin in a crosshatch pattern, cutting through the fat but not into the meat. Space cuts about 1cm (½ inch) apart.
Season generously. Pat duck dry with paper towels. Season both sides liberally with salt and pepper.
Start cold. Place duck breasts skin-side down in a cold, dry pan. This is important—starting cold allows the fat to render slowly.
Render the fat. Turn heat to medium-low. Cook for 12-15 minutes, occasionally draining excess fat (save it—it’s liquid gold for cooking). The skin should be deeply golden and crispy.
Flip and finish. Increase heat to medium-high. Flip duck to meat side and cook 3-4 minutes for medium-rare (57°C / 135°F internal).
Rest. Remove from pan and rest for 5 minutes. The temperature will rise 3-5°C (5-10°F).
Slice and serve. Slice against the grain at an angle. Fan slices on the plate.

Tips

Save the fat: Duck fat is incredible for roasting vegetables or frying eggs.
Start cold, go slow: This is the key to crispy skin without overcooking the meat.
Don’t skip the rest: Cutting too early loses all those delicious juices.