Print

How to Cook Crispy Skin Duck Breast Recipe

Print Recipe

★★★★★

4.7 from 98 reviews

Learn how to cook perfectly crispy skin duck breast with this straightforward recipe. Achieve a golden, crunchy skin by scoring and slowly rendering the fat on the stovetop, then finish cooking in the oven for a juicy, tender inside.

Ingredients

Scale

Duck Breast

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

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F), or 160°C (320°F) if using fan-forced. This will be used later to finish cooking the duck breast.
  2. Prepare Duck and Score Skin: Sprinkle half of the salt and pepper mixture evenly over the flesh side of the duck breast. Using a sharp knife, make 5 to 6 diagonal shallow cuts on the skin side, being careful not to cut through to the flesh or all the way to the edges. Pat the skin dry thoroughly using paper towels to help it crisp. Then sprinkle the remaining salt and pepper onto the skin.
  3. Start Cooking Skin Side: Place an oven-proof pan on the stovetop but do not heat it yet. Lay the duck breast skin side down onto the cold pan—no oil is necessary as the fat will render out. Place a second pan or a weight on top to keep the duck breast flat, increasing skin-to-pan contact for even crisping.
  4. Render and Crisp the Skin: Turn the stove on to medium-low heat and cook the duck breast for 10 minutes, or until the skin is a deep golden and crispy. The fat will melt out naturally during this time, cooking the skin to perfection.
  5. Sear Flesh Side and Oven Finish: Flip the duck breast to sear the flesh side for 1 minute to develop a slight crust. Then transfer the entire pan to the preheated oven and cook for about 6 minutes for medium-rare (internal temperature of 54°C/130°F) or 8 minutes for medium (60°C/140°F).
  6. Rest and Serve: Remove the duck breast from the oven and transfer it to a rack or plate. Let it rest for 5 minutes to allow juices to redistribute. Serve whole or slice as preferred.

Notes

  • Note 1: Ensure the duck breast is boneless with skin on for best crisping results.
  • Note 2: Scoring skin allows fat to render out and promotes crispiness but avoid cutting too deep into the meat.
  • Note 3: Starting in a cold pan and not adding oil helps render the duck fat naturally and prevents sticking.
  • Note 4: Cooking on medium-low heat is essential to slowly render the fat and achieve even crispiness without burning.

Keywords: duck breast, crispy skin, pan-seared duck, oven-finished duck, duck recipe, how to cook duck breast

Find it online: https://spatulaqueen.com/how-to-cook-crispy-skin-duck-breast-recipe/