How to Cook Duck Breast – This Duck Breast Recipe will have you searing like a pro. It’s the perfect dish to impress your dinner guests for any occasion… You may even impress yourself!
Non-Oven Cooked Duck
Have you ever seen a raw duck breast? It’s such a curious thing.
Imagine a dark sliver of meat topped with a thick blanket of fat, sometimes thicker than the breast meat itself. As you sear the breast, the fat gently renders away to a thin crispy crust, leaving a pool of “liquid gold” duck fat to save and reuse.
Magically, as the fat renders, the breast plumps up to a succulent red meat sensation… Possibly even better than a good beef fillet.
People often steer clear of duck meat because they don’t know how to cook duck breasts, and don’t want to mess with roasting a whole duck. What a travesty! Duck breasts are ridiculously easy to prepare and offer a luxurious fatty flavor that will have your dinner guests Oooooing and Ahhhhing.
That makes it a brilliant dish to serve over the holidays. Quick low maintenance cooking, BIG impact.
Amazing Poultry Fat Ideas
As for the rendered duck fat, DON’T THROW IT AWAY. Duck fat is highly regarded as a superior fat for cooking. It provides intense flavor, has a high smoking point, and is considered one of the healthiest animal fats. Some say it’s as healthy as olive oil.
Once you’ve finished rendering the duck breast, be sure to carefully pour the cooled fat into a glass container and store it in the fridge.
Use it to make perfectly crispy and decadent French Fries and Shoestring Fries!
Last winter I seared duck breasts for a party, but was in a bit of a hurry. I removed the breasts from the pan and grabbed a bowl for the duck fat. Without thinking, I poured the hot fat into a plastic container. Immediately the boiling hot duck fat melted through the container and ran over my countertop and down the cabinets!
Standing there in a stupor, tears welled in my eyes. NOT over the mess I had to clean up but, over the loss of the precious duck fat.
Yes, it’s that good.
Also, use it to roast brussels sprouts or root vegetables… Or as the fat (instead of butter) to make the ultimate grilled cheese!
What Ingredients You Will Need
- Magret Duck Breasts – about 12-16 ounces each
- Shallots – peeled and diced
- Blackberry Jam
- All-Purpose Flour
- Bourbon – or balsamic vinegar
- Beef Stock
- Pinch of Crushed Red Pepper
- Fresh Thyme Leaves
- Salt and Pepper
How to Cook Duck Breast Perfectly
- Prep by patting the duck breasts dry. Score the fat on the top of each breast, cutting down to the flesh side.
- Heat a large skillet over MEDIUM-LOW. Salt and pepper the breast liberally.
- Place them in the skillet, fat side down, and render the fat for 10-12 minutes. A dark golden crust should form as the fat melts away.
- Flip the breasts and cook another 6-10 minutes for medium-rare meat. (4-6 minutes for smaller breasts.)
- Remove from the pan and tent with foil.
- Allow the breasts to rest under foil while you make the sauce, then slice them thin and fan the slices on a platter.
- Carefully pour the duck fat into a glass container to store for later use.
- Raise the heat to medium, and add the shallots to the pan. Saute for 3-5 minutes to soften and brown.
- Mix the flour into the blackberry jam. Then add the jam, bourbon, beef stock, red pepper, and thyme.
- Stir and bring to a low boil. Simmer for 5 to 7 minutes to thicken. Salt and pepper to taste.
- Slice the duck breasts thin with a sharp knife and serve topped with blackberry pan sauce.
Get the Complete (Printable) Pan Seared Duck Breast Recipe Below. Enjoy!
What To Serve With Duck?
Seared duck breast is RICH and needs to be paired with strong flavors. This duck breast recipe includes a savory-sweet blackberry pan sauce with bourbon and shallots. I added a side of mashed sweet potatoes to complement the flavors. Mmmmmm.
Some other good side dishes can include veggies from the grill like mixed vegetables, a side salad, or crispy fried Brussel sprouts.
Frequently Asked Questions?
How Long Do The Leftovers Last?
In the unlikely occasion that you have leftover duck meat, you can store this recipe in the refrigerator in an airtight container after it has cooled to room temperature for up to 2 days.
What To Do With Leftover Duck Breast?
You can reheat it and serve the slices with blackberry sauce. Or you can omit the sauce and serve the sliced breast on:
- Tacos with a tangy slaw
- Crusty bread for a gourmet sandwich with grilled onions and spicy mustard
- Or add it to a charcuterie board along with olives, French cheeses, and pickled vegetables.
How To Reheat Cooked Duck?
When you are ready to reheat this recipe, let it sit on the counter for about 10 minutes to warm up to room temperature. Then place the meat in a pan on medium-low heat until the outside is golden brown and the internal temperature reaches 137 degrees F. Depending on the size of the breast left, will depend on the cooking time to reheat.
More Dinner Party Recipes:
Seared Duck Breast with Blackberry Pan Sauce
“How to Cook Duck Breast.”
Pat the duck breasts dry. Score the fat on the top of each breast, cutting down to the flesh.
Heat a large skillet over MEDIUM-LOW. Salt and pepper the breast liberally.
Place them in the skillet, fat side down, and render the fat for 10-12 minutes. A dark golden crust should form as the fat melts away.
Flip the breasts and cook another 6-10 minutes for medium-rare meat.
Remove from the pan and tent with foil.
Carefully pour the duck fat into a glass container to store for later use.
Raise the heat to medium, and add the shallots to the pan. Saute for 3-5 minutes to soften and brown.
Mix the flour into the blackberry jam. Then add the jam, bourbon, beef stock, red pepper and thyme.
Stir and bring to a low boil. Simmer for 5-7 minutes to thicken. Salt and pepper to taste.
Slice the duck breasts thin and serve topped with blackberry pan sauce.
Serving: 1serving, Calories: 322kcal, Carbohydrates: 34g, Protein: 25g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 87mg, Sodium: 317mg, Potassium: 610mg, Fiber: 1g, Sugar: 22g, Vitamin A: 145IU, Vitamin C: 14.5mg, Calcium: 33mg, Iron: 6.1mg
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