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Seared Duck Breast

Seared Duck Breast

If you ever thought duck breast was tedious to cook, let us change your mind. Give something new a try and pair with a side of roast potatoes and wilted greens for a delicious dinner!


1 lb duck, muscovy breast

To taste salt, kosher

To taste black pepper

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  • 1 lb duck breast
  • Salt and pepper to taste


1. Place the duck breast on a cutting board, fat-side up. Using a sharp knife, score the fat into a crisscross pattern, making shallow cuts so that you don’t go through the flesh.

2. Generously season both sides of the duck with kosher salt and fresh-cracked black pepper. Set aside for at least 30 minutes to brine. Preheat the oven to 400°F.

3. Place an oven-safe skillet on the stove and add the duck, fat side down. Turn the stove on to medium and slowly sear the duck for 15 minutes. (Note: It is important to start with a dry, cool skillet to allow the fat to release, rather than placing the duck on a hot pan and locking the fat in).

4. Flip the duck breast and cook for an additional 1 minute. Flip once more, and place the oven-safe skillet in the oven.

5. Cook for 4 minutes for medium-rare or 6 minutes for medium – timing may vary depending on the size of the breast.

6. Once the duck has been removed from the oven, place the duck breast on a cutting board and let sit for 10 minutes (to lock in the juices) before cutting.

7. Cut the duck breast into large slices and serve.