French · Free recipe
Pan-Seared Duck Breast
Scored duck breasts go skin-side down into a cold pan and render gently until a thick fat cap becomes thin, amber, and crackling. The meat is served blushing pink with a quick cherry and red wine pan sauce, and the rendered duck fat gets saved for roasting potatoes.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 2
- Level
- Hard
Method
-
Pat the duck breasts dry and score the skin in a tight crosshatch with a sharp knife, cutting through the fat but not into the meat.
-
Season both sides generously with salt and pepper and let them sit at room temperature for 15 minutes.
-
Place the breasts skin-side down in a cold skillet, turn the heat to medium-low, and cook for 12 to 15 minutes, pouring off the fat as it accumulates, until the skin is thin, crisp, and deep golden.
-
Flip and cook the flesh side for 2 to 3 minutes, until the thickest part reads 130F for medium-rare, then rest on a board skin-side up for 8 minutes.
-
Pour off all but 1 tbsp fat, add the shallot and thyme, and cook 1 minute over medium heat until soft.
-
Add the wine and simmer until reduced by half, then add the stock, cherries, and honey and reduce for 4 to 5 minutes, until syrupy.
-
Off the heat, swirl in the cold butter, then slice the duck on a slight bias and spoon the cherry sauce alongside.
Zest note from the test kitchen
Strain the rendered duck fat into a jar and refrigerate it; it keeps for weeks and makes spectacular roast potatoes.
