How to cook duck breast (pan seared method)
Meet Barney
Barney is our skills and shows editor and the longest serving member of the food team. “Duck is one of my favourite meats to cook and eat, and over the years I’ve learned that when you treat the breast properly, it gives you everything you want — crisp skin, juicy meat and loads of flavour”. Check out more of Barney’s recipes.
What is the best way to cook duck?
Duck has a thicker skin, higher fat content and a stronger, meatier flavour than chicken. The breasts are covered in a thick layer of fat, which needs to be melted (rendered) during cooking to ensure the skin crisps up. The most efficient way to melt the fat is to score dry duck breasts through to the fat layer, then cook skin-side down in a frying pan.
Once the fat has melted, you can finish cooking the duck breast in the oven, if you like, or add it to dishes such as our Thai curry or wok-fried duck & oyster sauce (below). Don’t be tempted to roast or grill duck breast from raw, as you’re likely to overcook the meat before the fat has melted. You could also fry duck breasts until browned, then cook them slowly in liquid, as in our pappardelle recipe (below).
Read our guide on the best way to cook duck breasts, then check out our duck breast recipes for more ideas and also read our general guide on how to cook duck. We have plenty more inspiration for other parts of the bird, including duck leg recipes and whole duck recipes.
How to prepare a duck breast for cooking
- Season the duck breast, then leave in the fridge for a couple of hours or overnight to dry out; this will help it crisp up.
- Remove from the fridge and set aside for 30 mins to bring the meat to room temperature.
- Score the skin in a criss-cross pattern or in parallel lines (restaurants often use close parallel lines as they look neater); the idea is to expose as much of the fat to the hot pan as possible.
How to prepare skinless duck breasts
For a less fatty outcome, you can remove the skin and fat before cooking. However, you’ll need to make sure the meat doesn’t dry out. Opening the breast out and bashing it with a meat mallet or rolling pin, as in this barbecue recipe, will help. Skinless duck breasts can also be cooked on a griddle pan or on skewers, as in this duck satay canapé recipe.
