Seared Duck Breast
An incredibly tender and succulent duck breast with crispy, melt-in-your-mouth rendered fat on top.
Ingredients
- 4 duck breasts
- 2 tsp avocado oil, or other vegetable oil
- freshly ground black pepper
- kosher salt
Instructions
- Thoroughly dry the duck breasts with paper towel. In a criss-cross pattern, score all of the fat on each duck breast, being very careful not to slice into the meat.
- Liberally add salt and pepper to both sides of the breast. Drizzle the oil onto a large, cold skillet and place the duck breasts over the oil. Turn the stove onto medium and let the fat slowly render down. This should take about 20-25 minutes.
- Once the fat has rendered down and you can see that the fat underneath the breast is golden and crispy, turn the burner down to low and flip the breasts over. We prefer to cook our duck breasts to a medium temperature (about 4 minutes), but many prefer medium-rare (about 2-3 minutes).
- Remove from the skillet and let rest for 10 minutes fat side up. Serve whole or sliced.