How to Pan-Sear a Duck Breast

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  • 2 duck breasts, completely thawed
  • Olive oil
  • Kosher salt and black pepper


Preheat oven to 400°F.
With the tip of a very sharp knife, score the skin side of each breast in a cross-hatch or diamond pattern, being careful not to cut into the meat of the breast. This will help render the fat, as well as create a delicious, crispy skin.
Rub each breast with olive oil and season liberally with salt and pepper.
Heat an oven-proof skillet over medium-high heat. Place duck breasts skin side down and cook for 5-6 minutes until the skin is golden brown and pulling away from the pan. Adjust heat as necessary to not burn the skin, only to brown it.
Flip breasts over and place pan in preheated oven for 7-10 minutes, until the internal temperature reaches 125°F for rare,135°F for medium or 150°F for well done. Test carefully for doneness with your meat thermometer.
Remove pan from oven and place breasts on a cutting board to rest for 5 minutes. Slice on the diagonal in 1/2-inch pieces and place on plate.
Remove fat from pan before making a pan sauce.

(Keep the fat that has rendered off of the breasts for use when roasting potatoes or just for spreading on toast as a special treat!) Another option: Cook skin side down as above, then flip and continue to cook on medium-high heat on stovetop for 8 minutes until done, then rest as above.
Recipe from Central Market Shoreline - Culinary Resource Center
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