Pan Seared Duck Breasts: Part 1

Duck is so silky, savory and delicious, it triggers a flavor explosion in your mouth! I'm posting specifically about searing duck breasts because many people have asked me how you get it crispy, reduce the amount of fat and ask how not to overcook it. So here it is, it's all in the preparation of the duck breasts themselves. These beautiful ducks were ordered in New York City from a local farm that specialized in the cleanest environments for these critters. These were white pekin ducks which are some of the best quality and lend their mild taste to a variety of flavor profiles across different kinds of cuisines. In this instance, a dinner party in NYC, we went French.

When you buy or receive the duck breasts, they are often vacuum sealed. When you are ready to prepare the duck, unpackage the breasts and place on a sheet pan lined with several layers of paper towels. Pat dry both sides of the duck until it is as dry as you can possibly get it. The fat side of the duck will provide it's own lubricant for cooking. Season both sides of the dry duck with kosher salt and fresh cracked pepper.

Time to SEAR!

The best way to sear duck breasts is in a cast iron skillet. Place a cast iron skillet on your stove top and set the temperature to medium high. Preheat your oven to 350 degrees. Place your hand over the pan surface and if you can only hold it there for one second, it should be hot enough.

Score the duck breasts with a very sharp knife in a diamond pattern to allow the fat to release easier. With the fat side down, place a couple of breasts at a time into the pan. You should hear that delightful searing sound, don't worry, the breast is not burning. There is so much fat on that side of the duck it can tolerate the heat. Try your hardest not to move the duck at all for at least 7 minutes. After that time remove the duck from the pan and discard the fat into a container to save, duck fat is an amazing conduit to cook with! Repeat will all the duck breasts and you should end up with a crispy reduced skin on the duck. When these are all prepped and ready to go, place on baking sheets that have enough of a lip on the edge so fat doesn't spill out into your oven. Place in the 350 degree oven for 10 minutes maxiumum if you have very large breasts, well that just sounds silly doesn't it?!
Moving on... the duck will cook in their own fat in the oven which almost confits the whole breasts, absolutely incredicble. Remove the ducks from the oven and let rest on your countertop for approximately 10 minutes. Unlike chicken or other poultry, duck can be served medium rare, which in my opinion is the best way to go!

When you are ready to serve, slice the breasts at an angle for pretty portions.

Cheers!