Pan-seared duck breast fillet
Indulge in the rich flavor of duck with this pan-seared duck breast fillet recipe. Crispy on the outside and tender on the inside, it's a luxurious dish perfect for special occasions.
Instructions
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Prepare the Duck Breast
- Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat.
- Season both sides of the duck breast generously with salt and pepper.
- Prepare the Duck Breast
- Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat.
- Season both sides of the duck breast generously with salt and pepper.
- Preheat the Pan
- Place a dry skillet or frying pan over medium heat and let it preheat for a few minutes until hot.
- Sear the Duck Breast
- Once the pan is hot, place the duck breast skin-side down in the pan.
- Sear for 6-8 minutes, pressing down gently with a spatula to ensure even contact with the pan, until the skin is golden brown and crispy.
- Cook the Other Side
- Flip the duck breast over and cook for an additional 4-6 minutes on the other side, or until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium, using a meat thermometer to check.
- Rest and Serve
- Remove the duck breast from the pan and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.
- Slice the duck breast diagonally into thin slices.
- Serve immediately, garnished with fresh herbs if desired.
- Enjoy!
- Relish the succulent and flavorful pan-seared duck breast fillet. Bon appétit!
Recipe notes
- Score the duck breast skin to help render the fat and achieve a crispy skin.
- Letting the duck breast rest after cooking allows the juices to redistribute, ensuring a moist and tender result.
- For extra flavor, you can season the duck breast with herbs like thyme, rosemary, or garlic before cooking.
- Serve the duck breast with sides like mashed potatoes, roasted vegetables, or a fruity sauce for a complete meal.
Ingredients
Scaled from 1 serving
- 1 duck breast fillet
- Pinch of salt and pepper to taste