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Crispy Skin Duck Breast Recipe

★★★★★

4.6 from 61 reviews
  • Author: Noah
  • Total Time: 29 minutes
  • Yield: 1 serving 1x

Description

This recipe for crispy skin duck breast delivers perfectly rendered, golden, and crunchy skin with tender, juicy meat. The method involves scoring the skin to release fat, slow cooking the breast skin-side down in a cold pan to render out the fat and crisp the skin, then finishing in the oven to your preferred doneness. This technique ensures a balanced duck breast with minimal greasiness and maximum flavor, perfect for an elegant yet easy main dish.

Ingredients

Scale

Crispy Skin Duck

  • 1 duck breast, boneless, skin on (about 6–8 oz)
  • 1/8 teaspoon cooking salt or kosher salt
  • Pinch of white pepper (or finely ground black pepper)

Instructions

  1. Preheat the oven: Set your oven to 180°C (350°F) or 160°C (320°F) if fan-forced, to prepare for finishing the duck breast after pan-searing.
  2. Score and season: Sprinkle half of the salt and pepper on the flesh side of the duck breast. Using a sharp knife, carefully make 5 or 6 diagonal cuts into the skin only, without piercing the flesh or cutting to the edges. Pat the skin dry thoroughly with paper towels, then season the skin side with the remaining salt and pepper.
  3. Place in cold pan without oil: Position the duck breast skin-side down in an ovenproof pan that is still cold. Do not preheat the pan or add oil. Place a second pan or weight on top of the breast to keep the skin flat against the surface to avoid curling or wrinkling during cooking.
  4. Cook skin slowly on stovetop: Turn the stove to medium-low heat and cook for 10 minutes. The skin will progressively turn golden and crispy as the fat slowly renders out. This slow process ensures maximum crispiness and less greasy texture.
  5. Flip and sear flesh side: After the skin is crisp, turn the breast over to cook the flesh side for 1 minute to develop a slight sear.
  6. Finish in the oven: Transfer the pan to the preheated oven. Cook for 6 minutes for medium rare (internal temperature about 54°C / 130°F) or 8 minutes for medium doneness (around 60°C / 140°F), depending on your preference.
  7. Rest the duck: Remove the duck from the pan and place it on a rack or plate. Let it rest for 5 minutes to allow the juices to redistribute for moister meat. Serve whole or sliced.

Notes

  • Use good quality duck breast with skin on and boneless for best results.
  • Scoring the skin helps the fat render out for a crispier skin without cutting into the meat and losing juices.
  • Weighing down the breast while cooking maintains flat skin contact and prevents curling, ensuring even crisping.
  • Cooking on low heat slowly is key to rendering the fat properly and avoiding rubbery, greasy skin.
  • Duck is best served medium rare to medium, similar to steak, for optimal tenderness and juiciness.
  • Leftovers can be stored in the refrigerator for up to 3 to 4 days.
  • Prep Time: 10 minutes
  • Cook Time: 19 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French

Keywords: crispy duck breast, duck breast recipe, pan seared duck, how to cook duck breast, crispy skin duck

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Find it online: https://mealbynoah.com/crispy-skin-duck-breast-recipe/