Seared Duck Breast
Seared Duck Breast sounds fancy but is actually one of the easiest things you can make! All you need is duck breasts (one per person) and salt. Cook it low and slow, and eat it with a bowl of rice.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 duck breasts (6-8 ounces each)
- 1 teaspoon kosher salt
Instructions
- 1
Pat the duck breasts dry with a paper towel. Place them skin-side up on a cutting board. With a sharp knife, make a crosshatch pattern (about 1/4" space between each cut) going across the entire skin side of the duck breast. Make sure to cut through the fat but don't cut into the meat. Liberally salt that skin side.
- 2
Place the duck breasts, skin-side down on a cold pan. Turn the heat to low and let the duck breasts cook low and slow. The fat will slowly render out and make the skin golden and crisp.
- 3
Duck fat will pool at the bottom of the pan. To keep this fat from splattering everywhere, you'll need to pour or scoop out the liquid fat every 5 minutes. After 15-20 minutes, most of the fat will be rendered out (about 80%) and and the skin will be a beautiful and crisp, a deep golden shade.
- 4
Turn the heat to medium-high, flip them duck breasts over (so that it's skin-side up). Sear for 45-60 seconds. Turn off the stove and transfer the duck breasts to a cutting board. Let cook for a few minutes. Slice thin, finish with some black pepper and a sprinkle of Maldon salt. Eat over rice. So onolicious ^_^