DUCK BREASTS
Savor the rich, tender flavors of perfectly seared duck breasts, complemented by a tangy berry reduction and paired with comforting sides like roasted vegetables and creamy mashed potatoes. A dish that’s both elegant and simple to make.
Equipment
- Frying pan/skillet Preferably cast iron for an even sear
- Tongs For flipping the duck
- Sharp knife For scoring the skin
- Meat thermometer Optional, for perfect doneness
- Small saucepan For making the pan sauce if using optional enhancements
Ingredients
Main Ingredients
- 2 boneless duck breasts skin-on
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp fresh thyme or rosemary or a mix of both
- 1 tbsp unsalted butter
- 2 garlic cloves smashed
Optional Enhancements
- ½ cup red wine for a luxurious pan sauce
- 1 tbsp balsamic vinegar for added tang and depth
- 1 tsp honey for subtle sweetness and balance
Instructions
- Prep the Duck Breasts: Score the skin of the duck breasts in a criss-cross pattern (don’t cut into the meat), which helps with crisping. Season both sides of the duck breasts with salt and pepper.
- Cook the Duck Breasts: Heat a skillet over medium-high heat. Once hot, add the duck breasts, skin-side down. Sear for 6-8 minutes until the skin is golden brown and crispy.Flip the duck breasts and cook for another 4-6 minutes, or until the internal temperature reaches 130-135°F for medium-rare. Remove the duck from the pan and let it rest while you make the sauce (if using).
- Make the Pan Sauce (Optional): In the same pan, lower the heat and add butter, garlic, and fresh herbs. Cook for 1-2 minutes until fragrant. Add red wine, balsamic vinegar, and honey (if using), scraping up any browned bits from the bottom of the pan. Simmer for 3-5 minutes until the sauce reduces and thickens.
- Serve: Slice the duck breasts and drizzle with the pan sauce (if made). Serve with your favorite sides like roasted vegetables or mashed potatoes.
Notes
- Resting the Duck: Allow the duck breasts to rest for 5-10 minutes before slicing. This helps keep the juices inside, making for a more tender and flavorful bite.
- Optional Sauce: The sauce is optional, but it adds a rich, complex flavor that elevates the dish. If you prefer a simpler presentation, you can skip it and serve the duck as is.
- Doneness: Use a meat thermometer to ensure your duck reaches the desired doneness. For medium-rare, aim for an internal temperature of 130-135°F.
- Storage: Leftover duck breasts can be stored in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.