Pan-Seared Duck Breast

How to Make Pan-Seared Duck Breast

1. 1

   Step 1: Prepare and season the duck

   Trim any excess fat from the edges and pat the duck breasts dry with paper towels. Using a sharp knife, lightly score the skin in a diagonal crosshatch without cutting into the flesh, then season both sides generously with kosher salt and freshly ground black pepper.

   For this step

   • 2 breastsDuck breasts (skin-on, boneless)
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Render the fat and sear

   Place a large heavy skillet (preferably cast iron) over medium-low heat and add the olive oil. Put the duck breasts skin-side down and cook slowly for 8–10 minutes until much of the fat has rendered and the skin is deep golden and crisp; add the smashed garlic and thyme to the pan during the last 2 minutes to flavor the fat. Flip the breasts and cook meat-side down 2–3 minutes for medium-rare (adjust 1–2 minutes more for medium), then remove to a cutting board to rest for 6–8 minutes.

   For this step

   • 1 tbspOlive oil
   • 2 clovesGarlic, smashed
   • 4 sprigsFresh thyme
   
3. 3

   Step 3: Make the balsamic pan sauce

   Pour off excess fat from the skillet, leaving about 1 tablespoon and the aromatics, then increase heat to medium-high. Add the balsamic vinegar and scrape up browned bits, then pour in the chicken stock and reduce until slightly syrupy, about 2–3 minutes. Remove from heat and whisk in the cold cubed butter one piece at a time to create a glossy sauce; taste and adjust seasoning if needed.

   For this step

   • 2 tbspBalsamic vinegar
   • 1/3 cupLow-sodium chicken stock
   • 2 tbspUnsalted butter, cold and cubed
   
4. 4

   Step 4: Slice the duck

   Using a sharp carving or chef's knife, slice the rested duck breasts thinly at a slight angle against the grain to produce tender medallions. Arrange slices on warmed plates to retain heat.
   
5. 5

   Step 5: Serve with sauce

   Spoon the warm balsamic pan sauce over the sliced duck and garnish with a sprig of thyme if desired. Serve immediately alongside your choice of sides—roasted vegetables, mashed potatoes, or a simple salad work well.
   

1. Trim any excess fat from the edges and pat the duck breasts dry with paper towels. Using a sharp knife, lightly score the skin in a diagonal crosshatch without cutting into the flesh, then season both sides generously with kosher salt and freshly ground black pepper.
2. Place a large heavy skillet (preferably cast iron) over medium-low heat and add the olive oil. Put the duck breasts skin-side down and cook slowly for 8–10 minutes until much of the fat has rendered and the skin is deep golden and crisp; add the smashed garlic and thyme to the pan during the last 2 minutes to flavor the fat. Flip the breasts and cook meat-side down 2–3 minutes for medium-rare (adjust 1–2 minutes more for medium), then remove to a cutting board to rest for 6–8 minutes.
3. Pour off excess fat from the skillet, leaving about 1 tablespoon and the aromatics, then increase heat to medium-high. Add the balsamic vinegar and scrape up browned bits, then pour in the chicken stock and reduce until slightly syrupy, about 2–3 minutes. Remove from heat and whisk in the cold cubed butter one piece at a time to create a glossy sauce; taste and adjust seasoning if needed.
4. Using a sharp carving or chef's knife, slice the rested duck breasts thinly at a slight angle against the grain to produce tender medallions. Arrange slices on warmed plates to retain heat.
5. Spoon the warm balsamic pan sauce over the sliced duck and garnish with a sprig of thyme if desired. Serve immediately alongside your choice of sides—roasted vegetables, mashed potatoes, or a simple salad work well.