Seared duck breasts are surprisingly simple to make. We love duck — they make a great departure from chicken, beef, pork, lamb… the usual meats we eat.
Here’s how I usually sear duck breasts:
Rinse and pat-dry the duck breasts. Score the skin side — I like to make the cross-hatch quite small, so that the fat really renders out and makes the skin crispy. Salt and pepper both sides, and let it stand at room temperature for half an hour.
Heat a pan/skillet on high. When hot, place the duck breasts, skin-side down, in the pan/skillet. Sear the skin for about 7 minutes, until the skin is crispy and a golden brown. Turn, and sear the meat-side, for about 6 or 7 more minutes for medium-rare (depending on size). Transfer onto a plate and cover with foil, and let it rest for at least 5 minutes.
(**While the duck is resting, I sauteed some broccoli and garlic as a accompaniment for the duck.)
Slice the duck breast thinly. Enjoy!