Introduction

Crispy skin duck breast is a delicious way to enjoy tender, flavorful duck with beautifully crisped skin. This straightforward method ensures the skin renders perfectly while keeping the meat juicy and tender. It’s a simple yet impressive dish for any occasion.

How to Cook Crispy Skin Duck Breast Recipe - Recipe Image

Ingredients

1 duck breast, boneless, skin on
1/8 tsp cooking salt or kosher salt
Pinch white pepper (substitute with finely ground black pepper)

Instructions

Step 1: Preheat the oven to 180°C/350°F (160°C fan-forced).
Step 2: Sprinkle half the salt and pepper on the flesh side of the duck. Turn the breast over and use a sharp knife to make 5 or 6 diagonal scores on the skin, being careful not to pierce the flesh or cut through the edges. Pat the skin dry with paper towels, then sprinkle the remaining salt and pepper on top.
Step 3: Place an oven-proof pan on the stove but do not turn it on yet. Put the duck breast skin-side down in the cold pan without any oil. To keep the skin flat, place another pan on top to lightly weigh it down.
Step 4: Turn the stove to medium-low heat. Cook the duck for about 10 minutes or until the skin turns golden and crispy. The fat will slowly render and help cook the skin.
Step 5: Flip the duck breast and cook the flesh side for 1 minute. Then move the pan to the preheated oven. Roast for 6 minutes for medium rare (54°C/130°F) or 8 minutes for medium (60°C/140°F), depending on your preferred doneness.
Step 6: Remove the duck from the oven and transfer it onto a rack or plate. Let it rest for 5 minutes before serving, either whole or sliced.

Tips & Variations

Make sure the skin is as dry as possible before cooking to maximize crispiness.
Use a meat thermometer for the best results to avoid overcooking.
Serve with a fruit-based sauce like orange or cherry to complement the rich duck flavor.

Storage

Store leftover duck breast in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a low oven or a non-stick pan to preserve the crispy skin. Avoid microwaving as it may soften the skin.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook duck breast without scoring the skin?

Scoring the skin helps render the fat more evenly and creates a crispier texture. While it’s possible without scoring, the skin may not crisp as well.

What side dishes pair well with crispy duck breast?

Roasted vegetables, potato gratin, or a fresh salad with tangy vinaigrette complement duck breast nicely. Fruit sauces or reductions also enhance the rich flavors.

How to Cook Crispy Skin Duck Breast Recipe

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This recipe shows how to cook a perfectly crispy skin duck breast with tender, flavorful meat inside. Using a combination of stovetop cooking to render and crisp the skin and finishing in the oven ensures the duck breast is cooked evenly with a golden, crunchy exterior. The method requires minimal seasoning and no added oil as the duck fat is rendered naturally, resulting in a rich, indulgent dish perfect for a special meal.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 19 minutes
Total Time: 29 minutes
Yield: 1 serving 1x
Category: Main Course
Method: Stovetop and Oven Baking
Cuisine: Western

Ingredients

Scale

Main Ingredients

1 duck breast, boneless, skin on
1/8 tsp cooking salt or kosher salt
Pinch white pepper (substitute finely ground black pepper if unavailable)

Instructions

Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan-forced). This ensures your duck finishes cooking evenly after stovetop searing.
Prepare Duck Breast: Sprinkle half the salt and pepper on the flesh side of the duck breast. Turn the breast over and use a sharp knife to score 5 or 6 diagonal cuts into the skin, being careful not to pierce the flesh or cut through the edges. Pat the skin dry with paper towels and season the skin side with the remaining salt and pepper.
Start Cooking in a Cold Pan: Place an oven-proof pan on the stove but do not turn on the heat yet. Place the duck breast skin side down in the cold pan—no oil is needed as the duck fat will render. To keep the skin flat against the pan, place another pan or heavy object on top to weigh it down.
Cook Skin on Medium-Low Heat: Turn the stove on to medium-low heat and cook the duck for 10 minutes or until the skin is golden brown and crispy, allowing the fat to melt out naturally from the skin.
Flip and Oven Finish: Flip the duck breast and cook the flesh side for 1 minute on the stovetop. Transfer the pan to the preheated oven. Cook for 6 minutes for medium-rare doneness (internal temperature 54°C/130°F) or 8 minutes for medium (60°C/140°F), depending on your preferred level of doneness.
Rest Before Serving: Transfer the duck breast to a rack or plate and allow it to rest for 5 minutes. This step lets the juices redistribute for a juicier bite. Serve the duck breast whole or sliced as desired.

Notes

Ensure the duck skin is thoroughly dried before scoring for maximum crispiness.
Scoring should not cut through the skin edges to keep the breast intact while rendering fat.
Weighing the duck down helps keep the skin flat for even crisping.
Cooking on medium-low heat is crucial to slowly render the fat and prevent burning the skin.
Use a meat thermometer for perfect doneness.

Keywords: duck breast, crispy duck skin, duck recipe, stovetop duck, oven-finished duck, quick duck breast