Seared duck breast is a culinary masterpiece that combines the rich flavor of duck with the delightful caramelization of a perfectly seared crust. This elegant dish is a favorite among gourmet food lovers.
To prepare seared duck breast, start by scoring the skin to help render the fat and create a crispy texture. Season the duck generously with salt, pepper, and any desired herbs or spices. Then, place the duck breast skin side down in a hot skillet and let it cook for a few minutes until the skin turns a beautiful golden brown. Flip it over and cook for a few more minutes, ensuring a juicy and tender interior.
The final result is a melt-in-your-mouth experience that is both succulent and savory. The richness of the duck’s natural flavors, combined with the crispy skin, provides a tantalizing contrast in each bite. Serve it alongside a tangy fruit sauce or a bed of vibrant vegetables for an exquisite culinary experience.
Also Read: Souvlaki (Greek Chicken Kebabs) Recipe
Seared Duck Breast Recipe
4
servings30
minutes40
minutes300
kcalIngredients
2 duck breasts, skin on, trimmed
Salt and black pepper, to sight
Directions
- Use a sharp knife to score the duck skin in an even cross-hatch fashion. Season all over with salt and pepper.
- Place the duck in a cold sauté pan, skin side-down, and then set over high heat. After about 1 minute, once the sizzling starts to intensify, reduce the heat to medium. Apply mild pressure with your spoon to the back of the duck breast and place a weight (such as a heavy heat-proof container or smaller pan) on top. Continue to cook, weighed down, for about 7 minutes. Once the fat renders, pour some out into a heatproof container. Rotate the duck and check the skin for doneness. Remove the weight and rotate the duck onto the edge of the pan to sear each side for about 1 minute. Now flip over and cook for another 2 minutes, rolling around gently to get an even sear.
- Remove the duck from the pan and place on a baking rack to rest for about 5 minutes. Slice to desired thickness and serve.
