Perfect Duck Breast
Prep
5M
Cook
15M
Time
30M
Skill
Medium
Yield
CUISINE
Price
$$$
The first time I had duck breast was at a corporate buffet and I thought it was a red, tender, and juicy steak. I asked the server what cut of beef it was and was surprised to learn it was duck! The crispy skin paired with the tender meat is hard to compete with.
Score & Season
Pat thoroughly dry with paper towels...
- 2 boneless, skin-on duck breasts
Lightly score the skin in a diamond pattern, without cutting into the meat. Season generously with...
- 1 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
- 1/2 tsp black pepper
Render the Skin
Lay the breasts skin side down in a cold, heavy cast-iron skillet. Turn the heat to medium and cook until the skin is golden brown and crispy, 8–10 minutes.
Note: Duck skin has plenty of fat, so the pan doesn't need any butter or oil.
Finish
Flip and cook 3–4 minutes more, until the inside reaches 120–125°F.
Rest & Slice
Rest 5–10 minutes. The carryover heat brings it to 130–135°F for medium rare. Slice thinly against the grain and serve right away.
