Pan-Searing Duck Breast
Learn how to pan-searing duck breast perfectly with our detailed guide, including timing, temperature, and expert tips.
⏱️
15min
Cook Time
🌡️
Medium-High Heat
Pan Temperature
✅
135-165°F / 55-75°C
Internal Temperature
Medium Rare to Well Done
Step-by-Step Instructions
- 1Score skin in crosshatch pattern, cutting through fat but not into meat
- 2Start in cold pan skin-side down - no oil needed
- 3Cook 8-10 minutes until fat renders and skin crisps
- 4Pour off rendered fat periodically (save for other uses)
- 5Flip duck breast and cook 3-4 minutes for medium-rare
- 6Check internal temperature reaches 135°F / 55°C for medium-rare
- 7Let rest 5 minutes before slicing
Expert Tips for Pan-Searing
- 💡Pour off rendered fat during cooking (save for roasting potatoes!)
- 💡Duck is best served medium-rare to medium
- 💡Skin should be golden and crispy
- 💡Slice against the grain for tenderness
Temperature Guide
| Doneness | Temperature | Description |
|---|---|---|
| Medium Rare | 135°F / 55°C | Slightly pink center, rich flavor |
| Medium | 145°F / 65°C | Light pink center, tender texture |
| Well Done | 165°F / 75°C | No pink remaining, fully cooked |
Duck Breast Safety Guidelines
Important food safety practices when handling and cooking duck breast.
⚠️
Use meat thermometer for accurate doneness
⚠️
Check thickest part with thermometer
⚠️
Juices should run clear when fully cooked
⚠️
Never eat pink chicken
🚨
Remember
When in doubt, use a food thermometer. It's the only reliable way to ensure your duck breast is safely cooked and delicious.
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