5 Ingredients or Fewer

Seared Duck Breast

by:
September  9, 2020
2 Ratings
Photo by Chef Douglass Williams
Author Notes

This recipe is by Chef Douglass Williams.Food52

Watch This Recipe
Seared Duck Breast
  • Prep time 2 minutes
  • Cook time 10 minutes
  • Serves 2
Ingredients
  • 2 duck breasts, skin on, trimmed
  • Salt and black pepper, to sight
In This Recipe
Directions
  1. Use a sharp knife to score the duck skin in an even cross-hatch fashion. Season all over with salt and pepper.
  2. Place the duck in a cold sauté pan, skin side-down, and then set over high heat. After about 1 minute, once the sizzling starts to intensify, reduce the heat to medium. Apply mild pressure with your spoon to the back of the duck breast and place a weight (such as a heavy heat-proof container or smaller pan) on top. Continue to cook, weighed down, for about 7 minutes. Once the fat renders, pour some out into a heatproof container. Rotate the duck and check the skin for doneness. Remove the weight and rotate the duck onto the edge of the pan to sear each side for about 1 minute. Now flip over and cook for another 2 minutes, rolling around gently to get an even sear.
  3. Remove the duck from the pan and place on a baking rack to rest for about 5 minutes. Slice to desired thickness and serve.

See what other Food52ers are saying.

  • Kristine Vas
    Kristine Vas
  • John Peters
    John Peters

3 Reviews

John P. January 9, 2021
I have always been intimidated to try to cook duck. I watched Douglass’ video 3 times and I was ready - cooked 2 beautiful duck breasts with my son-in-law and it was as easy as advertised.
 
Kristine V. September 10, 2020
I have always been intimidated by the duck. You made it look so easy. I especially loved your scoring on the skin. Looks so crispy. I will definitely be trying your recipe. Thank you!
 
Kristine V. September 10, 2020
I have always been intimidated by the duck. You made it look so easy. I especially loved your scoring on the skin. Looks so crispy. I will definitely be trying your recipe. Thank you!