How to Cook Duck Breast (Pan-Frying Method)

• duck breasts↗2
• butter↗a knob of

Step-by-step instructions

1. 1

   Cut the skin of the duck breasts in a crosshatch pattern or parallel slits, being careful not to cut into the meat. Season well, then set aside to bring the meat to room temperature.

2. 2

   Place the breasts skin‑side down in a cold pan and heat it slowly. This will melt the fat and help the skin become crispy without burning.

3. 3

   Fry the breasts, allowing the fat to melt and the skin to crisp up. Continue frying until the skin is crispy and brown, and you have rendered as much visible white fat as possible. This may take 10‑15 minutes.

4. 4

   Pour the excess fat into a ceramic or glass container (save it for roasting potatoes).

5. 5

   At this stage you have several options for cooking the meat: flip the breasts, add butter and swirl the pan, then cook for 5 minutes until the meat is browned on all sides (the meat should be tender but spring back slightly when pressed); alternatively, preheat the oven to 180 °C/160 °C fan/gas 4 and roast for 5‑6 minutes for pink flesh or 10‑12 minutes if you want it well done. If you have a meat thermometer, the target temperature is 54 °C for rare, 61 °C for medium, and 65 °C for medium‑well.

6. 6

   Let the duck breast rest for 10 minutes before slicing for serving.