Amazingly Simple, Tasty Pan Seared Duck Breast Makes The Perfect Meal! (2024)

Pan-seared duck breast is such an easy dinner to make, and it’s perfect for date night or any night when you want to elevate dinner. I sear the duck breasts until they are golden brown, crispy, and tender.

Serve the duck for dinner with Parmesan roasted mashed potatoes, a simple green salad, or !

Unless you grew up with it, duck is probably not a part of your regular dinner rotation.

We always served duck on special occasions like Valentine’s Day, birthdays, or big celebrations.

It’s often considered a fancy meal reserved for expensive restaurants, but you can easily make it home! My pan-seared duck breast is delicious, impressive, and simple.

Start with a cold skillet, then just add a dry, seasoned duck breast, and fry! That’s all you need to turn this simple protein into an amazing dinner.

Love duck? Try my Smoked Duck and Mushroom Risotto, Duck with Orange Sauce, , Duck Confit, or Whole Roasted Duck.

🥘 Ingredients

There are just two ingredients here! Duck breasts and a simple seasoning of salt and pepper! The salt and pepper highlight the delightful, rich flavor of the duck breasts without overwhelming the duck flavor.

• Duck Breast – 12 ounces of duck breast. If you can find fresh duck breast, I recommend using it! Otherwise, frozen duck works well—just make sure the duck breasts are completely defrosted before using.
• Salt & Pepper – This will be according to taste! I like a simple seasoning on my duck breasts, but you can season them according to the flavor profiles you enjoy! (*See notes below)

*Be sure to see the recipe card below for ingredients, amounts & instructions!*

🔪 How To Pan-Seared Duck Breast

Crispy pan-seared duck is an elegant main course that seems difficult – but it’s so easy to make! There are two options for finishing your duck breasts – pick whichever method you prefer!

Grab some paper towels, a sharp knife, a large skillet, and some silicone kitchen tongs to get started. I made 2 duck breasts this time, but you can always make more if you work in batches!

Prep & Score

• Rinse 2 duck breasts under cool water and pat them very dry using paper towels. Optionally, you can use a very sharp knife to score the duck breast skin in a diamond pattern. Just make sure not to cut so deeply that you slice into the meat!

Season

• Next, pick a skillet or frying pan that will provide ample frying room for your duck portions. Season both sides of your prepared duck breasts generously with salt and pepper, then place the duck breasts into a skillet while it is still cold.

Sear

• Heat your skillet with the duck breast portions over low heat for the first 3 minutes. Then, increase the heat to medium. Once the duck breast is sizzling and the fat is starting to render off, leave the duck breast undisturbed. Continue to sear with the fat side down to cook for an additional 6 to 8 minutes. Then, drain or spoon off the excess duck fat from your skillet. (Save the fat to make duck-fat fried potatoes!)

Option 1 Skillet Finish

• To finish your duck breasts in the skillet, flip after the fat has fully been rendered and the skin is golden and crispy. Cook for 2 to 4 minutes or until your duck is done.

Option 2 Oven Finish

• To finish your duck breasts in the oven, either make sure your skillet is oven-safe or preheat a clean, rimmed baking sheet at 400°F (205°C) while starting your duck portions in your skillet. When ready, transfer your duck breasts to your baking sheet with the skin side down and roast in the oven for 4 to 6 minutes.

Rest & Serve

Cook your duck until it has an internal temperature of 130°F (54°C), then remove it from your skillet or oven. Allow the duck breast(s) to rest at room temperature for about 10 minutes before slicing and serving.

💭 Tips & Notes

• Slicing Duck Breast: When serving duck breast, aim for slices about ½ inch thick. Thinner slices tend to cool down quickly.
• Cooking Temperature: While the USDA suggests cooking duck to 165°F (74°C), many find this results in overcooked meat. Adjust the cooking temperature according to your personal preference for the best experience.
• Utilizing Excess Duck Fat: Don't discard the duck fat you drain off. It's excellent for frying eggs, making crispy duck fat potatoes, or creating a savory pan gravy or sauce to accompany the duck.
• Seasoning: Keeping the seasoning simple allows the duck's flavor to shine, but feel free to enhance it with your favorite spices. Garlic powder, onion powder, or fresh herbs like herbes de Provence can add a delightful touch.

🥡 Storing & Reheating

If you have leftover duck, you can easily store it in your fridge! I recommend not slicing any duck you wish to eat later.

Wrap it tightly in plastic cling film or transfer it to an airtight container. When properly stored, the duck will keep for just 2 days! Eat it quickly!

Freezing

I recommend eating the duck as freshly as possible, but if you must, you can freeze the duck breast for up to 2 months! Make sure to wrap the cooled duck in plastic cling film, then place it in a heavy-duty freezer bag or airtight container to keep it at the best quality.

Let it thaw in your fridge overnight the day before you’re ready to eat.

Reheating

When you reheat duck, you want to get the skin crispy again but don’t want it to overcook. Try reheating in a 350°F (175°C) oven for about 5 to 10 minutes or until it reaches your desired temperature.

Then, put the duck breast skin side down in a skillet over medium to medium-high heat and fry until the skin is crispy again- about five minutes. Let the reheated duck breast rest for 5-10 minutes, then slice and serve it up!

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❓ FAQ

🍽️ More Impressive Dinner Recipes

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• Pan-Seared Sword Fish - Experience this easy pan-seared swordfish's succulent and delicate taste!
• Grilled Lamb Chops - Sink your teeth into these tender, juicy grilled lamb chops, bursting with flavor from my homemade lamb rub.
• Pan-Seared Wagyu Ribeye Steak - This melt-in-your-mouth tender Wagyu ribeye is seared to perfection.
• Boiled Lobster - A whole juicy boiled lobster, ready to dip in butter.
• Sous Vide Ribeye Steak - Treat yourself to the ultimate steak experience with ultra-tender sous vide ribeye steak!

📖 Recipe Card