Seared Duck Breast
Crispy skin, rare center. Cold pan start renders the fat layer into a crackling top. Note: duck is traditionally served medium rare at 130-135F, but USDA recommends all poultry reach 165F. Cook to your preference.
Ingredients
Scaled to 1 serving (0.5x)
- 1 duck breasts, skin on
- coarse salt
Instructions
- 1
Score the skin in a cross-hatch, cutting through the fat but not the meat. Salt both sides.
- 2
Place skin-side down in a cold pan. Turn heat to medium. No oil.
- 3
Render 8-10 minutes. The skin should be deeply browned and crispy. Pour off excess duck fat into a jar (save for roasting vegetables or eggs).
- 4
Flip. Sear flesh side 2-3 minutes until internal hits 130F for medium rare.
- 5
Rest 5 minutes. Slice thin against the grain. Drizzle with any resting juices.
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