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Cold Pan Duck Breast

Cold Pan Duck Breast

When you are looking for a no fuss weekday meal, cooking duck breast in a cold pan is a surefire method to a quacking meal!
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Prep Time 5 minutes
Cook Time 15 minutes
Rest time 5 minutes
Ingredients Equipment Method

Ingredients
  

  • 2 duck breasts
  • Dry seasoning – salt and pepper or Kitchen Pantry Rub

Equipment

  • Cutting board
  • Sharp knife
  • Medium sized frying pan

Method
 

  1. Place duck breasts skin side up onto a cutting board. Using a sharp knife slice 1/16” into the duck breasts to score the skin. Do NOT slice the skin to deep, to cut the duck breasts beneath.
  2. Season the skin of the duck breasts with the dry seasoning.
  3. Flip the duck breast so the meat is facing upwards. Season the meat side of the duck breasts.
  4. Place the duck breasts, skin side down onto a (cold) medium sized frying pan.
  5. Place frying pan with duck onto a stove top and turn stove on to low-medium heat level. Duck skin will gently sizzle as the skin renders. Allow duck breasts to cook on the pan in the rendered fat, uncovered for 10-18 minutes until internal temperature of the duck reaches 5 degrees below finishing temperature.
  6. For medium rare, cook to 125F.
  7. For medium, cook to 135F.
  8. For well, cook to 150F.
  9. Keeping the duck breasts skin side down, increase the temperature to medium heat to caramelize and crisp up the skin. Cook an additional 3 minutes. Don’t be alarmed if skin is blackened, its extra crispy and flavorful.
  10. Cook the meat side of the duck breasts for 3 minutes.
  11. Using tongs, rotate the breasts to cook on each edge for 1 minute.
  12. Take duck off the frying pan to rest with a loose lid for 5 minutes.
  13. Slice the duck breast across lengthwise, against the grain for best tenderness.