Pan-Seared Duck Breast
Ingredientsfor 2
420
Cal
36g
Protein
12g
Carbs
26g
Fat
- 12 duck breasts (about 6 oz each), skin on
- 21 teaspoon kosher salt
- 3½ teaspoon black pepper
- 4½ teaspoon five spice powder
- 51 tablespoon honey
- 61 tablespoon balsamic vinegar
- 7½ cup orange juice
- 82 tablespoons unsalted butter
- 91 sprig fresh thyme
- 10Orange zest for garnish
Instructions
- 1
Score the duck skin in a crosshatch pattern, cutting through the fat but not into the meat — this allows the fat to render out. Season both sides with salt, pepper, and five spice. Place skin-side DOWN in a cold (not preheated) skillet, then turn to medium-low heat. Rendering duck fat slowly from a cold start prevents the skin from tightening up and ensures it renders evenly. Cook 12–15 minutes, draining excess fat every few minutes, until the skin is deep golden brown and very crispy.
- 2
Flip duck breasts and cook 3–4 minutes for medium (130°F internal) or 5–6 minutes for medium-well (140°F). Remove and rest 5 minutes — never skip resting duck breast.
- 3
Pour off all but 1 tablespoon of fat. Add orange juice, balsamic, honey, and thyme to the pan. Simmer over medium-high heat 3–4 minutes until reduced by half and slightly syrupy. Swirl in cold butter until the sauce is glossy. Slice duck thinly on the bias, fan out on the plate, and drizzle with the orange pan sauce.