Pan Seared Duck Breast. Cooking duck breast at home is as easy as one, two, three. First, score the skin so the fat can quickly render away. Second, cook it low and slow for tender meat and a crispy skin.
Add the shallots, season with a little salt and pepper, and cook, stirring.
This method for pan-seared duck breasts yields perfectly cooked duck with skin beautifully crisp, flesh medium rare, and sauce restaurant caliber.
Duck is rich, like steak, so I've been serving the breasts with a simple green salad dressed with a shallot vinaigrette and bread, of course.
You can Cook Pan Seared Duck Breast using 9 ingredients and 3 steps. Here is how you cook that.
Ingredients of Pan Seared Duck Breast
- What You needis 3 of duck breasts.
- It's 1 tbsp of olive oil.
- It's 2 tbsp of paprika.
- Lets Go Prepare 2 tbsp of garlic powder.
- What You needis 2 tbsp of salt.
- Lets Go Prepare 1 tbsp of onion powder.
- Lets Go Prepare 1 tbsp of black pepper.
- Lets Go Prepare 1 tbsp of dried orageno.
- It's 1 tbsp of dried thyme.
An elegant and eye pleasing menu of pan-seared duck breast with blueberry sauce served on a bed of bok choy, wild mushrooms, pancetta, and shallots. Roasted potatoes seasoned with rosemary and thyme complete this meal, perfect for any special occasion. Learn how to prepare pan seared duck breasts and a restaurant quality wild mushroom sauce to serve with them using demi glace. Season the duck breasts with salt and pepper.
Pan Seared Duck Breast instructions
- Preheat the oven to 400 degrees F. Season the entire duck breast with spices. In a large saute pan, over medium heat, add the olive oil..
- When the oil is hot, add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven..
- Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, into 1/2-inch pieces..
Heat sauté pan (cast iron skillet if you have one) until really hot. Pan seared duck breast is even easier to make than steak. Well the process is extremely similar, in fact. The main difference is that when cooking duck breast, you want to start with a cold skillet, as opposed to a scorching hot one. I know, that sounds weird, but there's a very good reason for that.