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Duck breast cooked and sliced on a plate.

How to Cook the Perfect Duck Breast

This simple method for cooking duck breast gives you beautifully crisp skin and tender, juicy meat every time. It’s quick to prepare, easy to master, and delivers restaurant-quality results at home.
5 from 6 votes
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Prep Time 2 minutes
Cook Time 11 minutes
Resting Time 7 minutes
Total Time 20 minutes
Course Main Dish
Cuisine General
Servings 1 serving
Calories 278 kcal

Equipment

  • Sharp knife
  • Cast-iron or oven-safe sauté pan
  • Tongs
  • Meat thermometer

Ingredients
  

  • 1 duck breast
  • Salt to taste
  • Pepper to taste

Instructions
 

Score and Season the Duck:

  • Pat the duck breast dry with paper towels. Using a sharp knife, score the skin and fat in a shallow diagonal pattern, being careful not to cut into the meat.
  • Season both sides of the duck generously with salt. Massage the salt into the skin and between the scored lines. Season the meat side lightly with black pepper.

Preheat the Oven:

  • Set the oven to 395°F (200°C). You’ll start the duck on the stove and finish it in the oven.

Render the Fat:

  • Place the duck breast skin-side down in a cold cast-iron pan. Starting in a cold pan allows the fat to slowly render out. As it renders, the skin sits in that fat and cooks until it becomes crisp and golden.
  • Turn the heat to medium and cook for 3–4 minutes, until the skin is golden brown.

Sear the Meat Side:

  • Flip the duck breast and cook meat-side down for 30 to 40 seconds. You only want the meat side to lightly sear.

Finish in the oven:

  • Flip the duck back to skin-side down. Place the entire pan into the preheated oven and cook for 6 minutes.
  • If your pan is not oven-safe, transfer the duck to a preheated baking tray, skin-side down.
  • After 3-5 minutes, check the internal temperature. Look for 137°F (58°C) for a perfect pink center. Return to the oven if needed for the remaining time.

Rest the duck:

  • Remove the pan from the oven and lift the duck breast out onto a plate. Pour the rendered duck fat from the pan into a heat-safe container and save it for cooking. Let the duck rest for 6 to 8 minutes.

Slice and serve:

  • After resting, slice the duck breast and serve with your choice of sides or sauce.

Notes

Checking Doneness:
  • 125°F (52°C) for medium-rare.
  • 137°F (58°C) for medium.
  • 145°F (63°C) for medium-well.

Nutrition

Calories: 278kcalProtein: 45gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 174mgSodium: 129mgPotassium: 606mgVitamin A: 120IUVitamin C: 14mgCalcium: 7mgIron: 10mg
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