Crispy Duck Breast with Red Wine Pan Sauce
Cooking duck may seem intimidating but it’s easier than you think. This special occasion-worthy meal is so simple you can have it any night of the week.
or read on for step-by-step instructions with photos
Simple steps for perfectly cooked duck breast every time
Duck is one of those dishes we tend to enjoy at a restaurant more often than at home. Whether it’s duck breast, confit, or Chinese Peking duck, something about it just feels fancy.
The truth is, duck is very versatile and not necessarily more complicated to cook than chicken or turkey - just different.
You only need to consider a few factors when cooking duck breast:
First, don’t overcook it! Duck breast is enjoyed best at medium-rare to medium. Beyond this, it will get leathery and tough.
Render enough fat: You must render enough fat to get that super crispy skin.
Treat it like steak: Although not scientifically considered “red meat”, it should be treated like one. In professional kitchens, we often cook it by searing or roasting, until medium rare, then allowing it to rest before slicing.
I’ll take you through the steps to achieve crispy yet tender duck breast perfection, plus we’ll make a super simple red wine pan sauce that complements the duck very well.
This dish is so simple, quick, and elegant that it’ll be your new go-to for a special occasion like Valentine’s Day or even a regular weeknight - because every day is worth celebrating!
What you’ll need
Ingredients
2 duck breasts
1 cup red wine
½ of a white onion, sliced
2 tablespoons butter
salt & pepper
Equipment
Heavy-bottomed pan
Knife & cutting board
Tongs & Spatula
Meat thermometer
Any heat source
Makes: 2 duck breasts (2 portions)
Prep: 5 min Cook: 20 min
How to make it
Step 1
Pat dry and score the skin.
Thoroughly dry the duck breasts by patting them with a paper towel.
Then gently drag the tip of a very sharp knife against the skin to make diagonal lines a ½ inch apart. Be careful to make shallow cuts that only cut through the skin, not the flesh.
Repeat cutting diagonal lines in the opposite direction to make a crosshatch pattern.
Step 2
Season, then start searing skin-side down.
Preheat a large heavy-bottomed pan such as stainless steel or cast iron on medium heat. Season the duck breasts with salt and pepper.
Then gently place them skin-side down into the dry, hot pan, and turn the heat down to medium-low to render the fat slowly without browning the skin too quickly. Don’t move for at least 5 minutes.
You don’t need to add oil because the fat from the duck will start to render immediately - see the fat pooling beneath the duck in the third picture.
Step 3
Flip once the skin is crispy and golden brown.
After 5 minutes, check to see if the skin is crispy and has browned. If it’s a deep golden brown you’re good to give the breasts a flip, if not, cook a little longer.
Then sear on the flesh side and two side edges for 3 minutes on each side - 9 minutes total.
Step 4
Check internal temperature, then rest.
Using a meat thermometer check the duck breasts for doneness by poking one of them in the thickest part. Cook to 110F for medium-rare or 120F for medium, before resting on a plate or tray in a warm spot for at least 15 minutes.
The temperature will continue rising by about 20 degrees during resting so it’s important to take the duck breasts off before they reach their final temperature of 130F for medium-rare or 140F for medium.
In the first picture, my duck wasn’t quite there so I continued cooking it for another 5 minutes flipping between skin and flesh side. Once my duck reached an internal temperature of 110F I pulled it off to rest on a plate on the stove.
Step 5
Meanwhile, make the pan sauce.
Pour off any excess duck fat from the pan into a container and reserve it for future cooking.
With some residual fat still coating the pan, bring it up to high heat, add the sliced onions, and saute until softened. Then deglaze with the red wine, scraping up the bits on the bottom of the pan called the “fond.”
The fond is essential in adding depth and richness to your sauce as it holds all of the caramelized flavorful compounds left behind from the duck.
Step 6
Reduce wine, add butter, and taste.
Bring the wine to a boil and reduce the volume by half. You’ll know it has reduced enough when you can scrape a line in the middle of the pan with a wooden spoon or spatula without the sauce filling in.
Once the sauce is thick enough to pass the scrape test, take the pan off the heat, and stir in the butter. After the butter has melted, you should have a cohesive and shiny-looking sauce.
Taste to adjust with salt if needed, then transfer to a ramekin for serving.
Step 7
Slice and serve.
Slice the duck for a nicer presentation then serve with the pan sauce.
My tips
Use duck fat to add flavor - use the excess duck fat to cook a side vegetable such as cauliflower, potato wedges, or Brussels sprouts. It will add an amazing depth of flavor to just about anything.
How to use leftovers - serve leftover sliced duck cold over a chopped salad for lunch the next day, with a simple sesame-soy dressing.
How to check for doneness without a thermometer - if you don’t have a meat thermometer you can do the poke test by gently pressing the duck with your finger.
It should still feel soft with a bit of resistance like the fleshy part of your hand between your thumb and forefinger.
Err on the side of caution and aim to undercook the duck slightly. You can always cook your duck breast longer but can’t do much with it if it’s overcooked and tough.
It can be difficult to master this technique so be patient and trust your instincts.
Serving Suggestions
Duck is quite versatile, but if you’re unsure what pairs well, here’s some inspiration:
Vegetables: marinated green beans, sheet-pan Mediterranean vegetables, bacon-fat Brussels sprouts, or sumac-roasted squash.
Starches: roasted garlic and chive cauliflower mash, grilled buttered potato wedges, creamy polenta, or herbed couscous.
Salads: arugula with citrus segments, fennel slaw, or grilled radicchio & endive.
Substitutions
Aromatics - add some other aromatics to enhance the flavor of your pan-sauce such as:
herbs like rosemary or thyme.
alliums like garlic, shallots, or green onions.
fruits like oranges or cherries.
citrus zest like orange or lemon.
Seasonings - try seasoning your duck breast with other dry spices in addition to salt and pepper such as Chinese 5-spice, smoked paprika, crushed juniper berries, or ground fennel seeds. These spices complement the richness of the duck.
Storage
Leftover duck breast can be refrigerated in an airtight container for up to 3 days.
Raw duck can be frozen for up to 3 months.
Cooked duck can be frozen, however, the texture will become grainy once frozen so it’s best to use frozen cooked duck for soup or stew.
Dietary Notes: Gluten-free, Egg-free, Low-Carb, High-protein
That’s it, enjoy!
I’m not kidding when I say duck breast doesn’t have to be for a special occasion, it’s so versatile I even took it camping.
While my duck was resting I cooked some cauliflower and chorizo sausage in the same pan with the leftover duck fat. It was so delicious, possibly the highlight of our entire camping trip.
So have fun with it and use it to make any day special!
Summary
Crispy Duck Breast with Easy Pan Sauce Recipe
Perfectly cooked duck breast is simpler than you'd expect! Elevate any dinner with this quick & easy gourmet dish.
Makes: 2 duck breasts (2 portions)
Prep: 5 min Cook: 20 min
Ingredients
2 duck breasts
1 cup red wine
½ of a white onion, sliced
2 tablespoons butter
salt & pepper
Instructions
Prep and score. Start by patting dry the duck breasts with a paper towel. Using a sharp knife, score the skin in diagonal lines about ½ inch apart, being careful not to cut into the flesh. Repeat in the opposite direction to create a crosshatch pattern.
Season and sear. Season the duck breasts with salt and pepper. Heat a heavy-bottomed pan over medium heat. Place the duck skin-side down in the dry pan and reduce heat to medium-low. Let it sear for 5 minutes without moving to render the fat slowly.
Flip. Once the skin is crispy and golden brown, flip the duck breasts and sear the flesh side and edges for 3 minutes each - a total of 9 minutes.
Check temperature and rest. Check the internal temperature with a meat thermometer - aim for 110°F for medium-rare or 120°F for medium. Rest the duck on a warm plate or tray for 15 minutes; the temperature will continue to rise by about 20 degrees.
Prepare pan sauce. Remove excess duck fat from the pan and reserve, leaving some fat to sauté onions. Cook onions on high heat until softened, then deglaze with red wine.
Reduce wine. Boil and reduce wine by half until thick enough to scrape a line in the pan. Take off heat, stir in butter until melted, then season to taste. Transfer to a ramekin for serving.
Serve. Slice the duck breasts, serve with the pan sauce and your favorite side dishes.
Top Tips
Use excess duck fat to cook veggies like cauliflower, Brussels sprouts, or potato wedges.
Serve leftover duck sliced cold over a chopped salad with sesame-soy dressing for lunch.
Enhance the sauce with aromatics like rosemary, garlic, or citrus zest. Experiment with duck seasonings such as Chinese 5-spice, ground fennel, or smoked paprika.
Feeling more confident about cooking duck breast? Did you already give it a try? Share your thoughts in the comments below!
Enjoy!
