How to pan-fry a duck breast

How to pan-fry a duck breast

Pan-frying is a great way to cook duck breasts because the skin gets deliciously crisp while the breast is still pink in the middle. The ideal internal temperature for duck breasts is 52˚C but see the tip below for estimating doneness with your fingertips.

1

Score the skin of the duck breast with a sharp knife and season with salt

2

Place the breast skin-side down in a cold non-stick frying pan over a medium-high heat

3

As the fat is released, tilt the pan towards you and use a spoon to remove the liquid

4

Cook the duck breast for approximately 6 minutes then turn it over and continue to cook for 4 minutes

5

Using tongs, turn the breast on its sides to evenly sear the meat on all surfaces then remove the breast from the pan. If the duck is not fully cooked at this point, finish the cooking in an oven pre-heated to 220ºC/gas mark 7

6

Allow the duck breast to rest for 10 minutes before serving

Tips

To test the doneness of the duck breast, press it with your finger – it should be firm but still springy to the touch.

Don't forget to keep the rendered fat to use in roast potato recipes. Stored in a jar with a tightly fitting lid, it will keep for 6 months.

Serving Suggestions

Duck breast is a versatile meat and can be used in numerous dishes. Have a go at Bruno Loubet's Duck breast with honey, caraway and beetroot and grapefruit salad or Paul Foster's Seared duck breast with sautéed and pickled mushrooms, pumpkin seeds and toasted peanuts.

Duck breast recipes

Recipe Collection

Duck breast with red curry-infused jasmine rice

Duck breast with red curry-infused jasmine rice

by Food Urchin

Duck with vodka cherry sauce

Duck with vodka and cherry sauce

by Ren Behan

Crispy duck lettuce wraps

Crispy duck lettuce wraps

by Karen Burns-Booth

Vietnamese-spiced smoked duck breast

Vietnamese-spiced smoked duck breast

by Nazima Pathan

Duck breast with chicory and potato dauphinoise

Duck breast with chicory and potato dauphinoise

by Josh Eggleton

Duck breast with honey, caraway and beetroot and grapefruit salad

Duck breast with honey, caraway and beetroot and grapefruit salad

by Bruno Loubet

Duck breast with lavender, beetroot and sweet potato

Duck breast with lavender, beetroot and sweet potato

by James Sommerin

Black bream with toasted almonds, brown shrimp and broccoli purée

Black bream with toasted almonds, brown shrimp and broccoli purée

by Tom Aikens

Fillet of brill in lobster sauce

Fillet of brill in lobster sauce

by Simon Hulstone

Courgette flowers with goat’s cheese, honey and hazelnuts

Courgette flowers with goat’s cheese, honey and hazelnuts

by Tess Ward

Fillet of sea bass with Parma ham, sauté artichokes and watercress

Fillet of sea bass with Parma ham, sauté artichokes and watercress

by Matthew Tomkinson

Beef fillet, foie gras, parsley purée and Madeira sauce

Beef fillet, foie gras, parsley purée and Madeira sauce

by Chris Horridge

Wild salmon and sesame mustard dressing

Wild salmon and sesame mustard dressing

by Marcello Tully

Pan-fried halibut with smoked bacon and girolles

Pan-fried halibut with smoked bacon and girolles

by Adam Gray

Juicy pork and apple

Pork chop with apple and mushroom sauce

by Matthew Tomkinson

Pan-fried lamb sweetbreads with pea purée, asparagus spears

Pan-fried lamb sweetbreads with pea purée, sous vide shallots and asparagus spears

by Sean Hope

Recipe Collection

Recipe Collection

Recipe Collection

Recipe Collection

Puy lentil salad with foie gras shavings and smoked duck breast

Puy lentil salad with foie gras shavings and smoked duck breast

by Xavier Boyer

Duck breast salad

Smoked duck breast and mushroom salad

by Tom Aikens

Duck breast with rhubarb purée and walnut granola

Duck breast with rhubarb purée and walnut granola

by Adam Stokes

Duck breast with aromatic polenta fries and orange vinaigrette

Duck breast with aromatic polenta fries and orange vinaigrette

by Pascal Aussignac

Breast of Madgett's farm duck with potato pancakes

Breast of Madgett's farm duck with potato pancakes

by Bryan Webb

Duck breast with passion fruit sauce and crushed new potatoes

Duck breast with passion fruit sauce and crushed new potatoes

by Marcello Tully

Duck with peanut and tamarind flapjack

Duck with peanut and tamarind flapjack

by Frances Atkins

Duck breast with celeriac choucroute, bulgar wheat and cherries

Sous vide duck breast with celeriac choucroute, bulgur wheat and cherries

by Agnar Sverrisson

Honey-roasted breast of duck with griottine cherries

Honey-roasted breast of duck with griottine cherries

by Mark Jordan

Duck breast with mildly spiced sauce

Duck breast with spiced sauce

by Pierre Koffmann

Honey-glazed duck breast, pak choi, baby courgette and tomato couscous

Honey-glazed duck breast, pak choi, baby courgette and tomato couscous

by Adam Stokes

Chargrilled Gressingham duck breast with spring onion, pickled shiitake mushrooms, garden herbs and soy reduction

Chargrilled Gressingham duck breast with spring onion, pickled shiitake mushrooms, garden herbs and soy reduction

by Graham Campbell

Roast duck breast with white asparagus, pea cream and Meantime beer gravy

Roast duck breast with white asparagus, pea cream and beer gravy

by Adam Gray

Duck and coconut laksa with grilled sweetcorn, soba noodles, squid and coriander

Duck and coconut laksa with grilled sweetcorn, soba noodles, squid and coriander

by Peter Gordon

Salad of duck breast with orange, pine kernels and dandelion

Salad of duck breast with orange, pine kernels and dandelion

by Adam Stokes

Duck breast salad with asparagus, sweet potato, pickled fennel and raspberry vinaigrette

Duck breast salad with asparagus, sweet potato, pickled fennel and raspberry vinaigrette

by Graham Campbell

Seared duck breast with sautéed and pickled mushrooms, pumpkin seeds and toasted peanuts

Seared duck breast with sautéed and pickled mushrooms, pumpkin seeds and toasted peanuts

by Paul Foster

Duck breast with lavender, fennel purée and peach purée

Duck breast with lavender, fennel purée and peach purée

by Steven Smith

Duck breasts with root vegetables and beetroot puree

Duck breast with root vegetables and beetroot purée

by Adam Simmonds

Massaman duck curry

Massaman duck curry

by Matthew Tomkinson

Duck breast glazed in soy with date purée, pickled shiitake, fried walnut, pumpkin seeds

Duck breast glazed in soy with date purée, compressed pickled shiitake, fried walnut, pumpkin seeds

by Paul Foster

Honey marinated duck breast with sautéed greens and crispy noodles

Honey marinated duck breast with sautéed greens and crispy noodles

by Graham Campbell

Crackling duck pie

Crackling duck pie

by Pascal Aussignac

Duck breast salad with burnt coconut, pineapple and cashews

Duck breast salad with burnt coconut, pineapple and cashews

by Matt Gillan

Roast duck breast and crispy leg croquettes with cherries and almonds

Roast duck breast and crispy leg croquettes with cherries and almonds

by Paul Welburn

Smoked duck breast salad with Grana Padano sauce, hazelnuts and bonito

Smoked duck breast salad with Grana Padano sauce, hazelnuts and bonito

by Cristina Bowerman

Bigoli with duck ragu

Duck ragù with bigoli

by Valeria Necchio

Duck breast with radicchio, orange and radishes

Duck breast with radicchio, orange and radishes

by Lorenzo Cogo

Tandoori duck breast with duck croquettes, apricots and pak choi

Tandoori duck breast with duck croquettes, apricots and pak choi

by Francesco Apreda

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