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Pan-Seared Duck Breast: Achieving the Perfect Crust

The ribeye of the sky. Rich, fatty, and intensely flavor-forward.

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BBQ dry rub
Easy
0 minutes
5 from 1 vote
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Sliced duck breast with balsamic-cherry reduction.
Moderate
4.86 from 7 votes
  • Created by: Clint Cantwell
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Sliced duck breast with cherry port sauce
Difficult
46 minutes
3.63 from 8 votes
  • Created by: Meathead
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Smoked and sliced Peking duck
Moderate
2 hours 15 minutes
3.65 from 128 votes
  • Created by: Clint Cantwell
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FAQ

Why score the skin?
It allows the thick fat layer to render out and the skin to crisp.
Culinarily, it is treated like red meat and best served Medium-Rare.
Use a 2-zone setup; duck fat is highly flammable.
Reuse the fat?

Quick Facts

Type:

Tender Steak-like Cut

Best For:

Pan-Searing or Slow Roasting

Temperature:

135°F (57°C) for Breast (Medium-Rare)

Texture:

Silky, rich, and decadent

Flavor Pairings:

Cherry, Orange, Five Spice, Balsamic

Common Mistakes:

Failing to score the skin/fat before cooking.

Best Equipment:

Cast Iron Skillet or Offset Smoker

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