Introduction

Crispy skin duck breast is a simple yet impressive dish that delivers rich, succulent meat with irresistibly crunchy skin. This method highlights the duck’s natural flavors, requiring minimal ingredients and easy steps perfect for a special dinner or weekend treat.

The image shows three pieces of cooked duck breast in a black pan. Each piece has a crispy golden-brown skin layer on top with visible textured browning and a slightly shiny, caramelized look. Below the skin, there is a layer of cooked pinkish meat that appears tender and juicy. The pan surface is oily, showing a mix of light reflections and cooked fat around the meat. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 duck breast, boneless, skin on (see Note 1)
1/8 tsp cooking salt or kosher salt
Pinch white pepper (substitute with finely ground black pepper if preferred)

Instructions

Step 1: Preheat your oven to 180°C (350°F), or 160°C (320°F) if using a fan-forced oven.
Step 2: Sprinkle half the salt and pepper on the flesh side of the duck breast. Turn it over. Using a sharp knife, carefully make 5 or 6 diagonal scores on the skin without cutting into the flesh or cutting all the way to the edge. Pat the skin dry with paper towels, then sprinkle the remaining salt and pepper over the skin.
Step 3: Place an oven-proof pan on the stove (no oil needed) and lay the duck breast skin side down in the cold pan. Place another pan on top of the duck to lightly weigh it down, helping the skin stay flat (see Note 3). Do not turn the stove on yet.
Step 4: Turn the stove to medium low heat and cook for about 10 minutes. The skin should become golden and crispy as the fat slowly renders out. Avoid moving the duck during this time to ensure even crisping.
Step 5: Flip the duck and cook the flesh side for 1 minute. Then transfer the pan to the preheated oven. Roast for 6 minutes for medium rare (internal temperature 54°C/130°F) or 8 minutes for medium (60°C/140°F), depending on your preference.
Step 6: Remove the duck from the oven and place it onto a rack or plate. Let it rest for 5 minutes before serving. You can serve it whole or slice it against the grain.

Tips & Variations

Make sure the duck skin is very dry before cooking to achieve maximum crispiness.
Use a sharp knife for scoring to avoid tearing the skin or cutting too deep.
Weighing the duck with a second pan helps keep the skin flat and cooks more evenly.
If you prefer stronger seasoning, add garlic powder or five-spice powder to the salt and pepper mix.
Serve with a fruity sauce like orange or cherry to complement the richness of the duck.

Storage

Store cooked duck breast in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or in a pan skin side down to help maintain crispiness. Avoid microwaving as it can make the skin soggy.

How to Serve

The image shows three pieces of cooked duck breast on a white marbled surface. One large piece is sliced into eight even pieces, revealing a pinkish inside with a golden-brown crispy layer of skin on top. The two other pieces are whole with the same crispy, rich brown skin and slightly uneven textures on top. The meat looks juicy and tender while the edges have a caramelized finish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen duck breast for this recipe?

It’s best to use fresh duck breast for optimal texture and flavor. If using frozen, thaw completely in the refrigerator and pat dry thoroughly before cooking.

How do I know when the duck is cooked to medium rare?

Use a meat thermometer inserted into the thickest part of the flesh. Medium rare is 54°C (130°F), while 60°C (140°F) is considered medium. The meat should feel tender and slightly springy.