Pan Seared Duck Breast

by Kaya Konopnicki

A simple elegant meal, pan-seared duck breast is one of my go-to meals.  The short list of ingredients and ease of preparation make this one of my favourite meals to have for dinner or when guests are coming over.

I normally pair the duck breast with a fruit chutney or a balsamic fruit reduction. The sweet and tart of these compliment the richness of the duck breast.


Serves 4.  Prep time 5 min.  Cook time 12 min.  Rest time 10 min.

  • 2 Duck Breasts
  • Salt & Pepper to taste


  1. Pre-heat oven to 425F (218C)
  2. Remove duck breasts from package and pat dry
  3. Score the skin in a diamond pattern.  Make sure not to cut the flesh, just the fatPanSearedDuck (1 of 4)
  4. Season the skin with salt and pepper.  Be generous!PanSearedDuck (2 of 4)
  5. Heat up a cast iron pan on medium-high heat
  6. When pan has heated up (it should be smoking just a little) place the duck breast skin side down.
  7. Sear the duck breast for 2-3 minutes until browned
  8. Flip over to flesh side and sear for another 2-3 minutes until browned
  9. Flip back to skin side and then place in the pre-heated ovenPanSearedDuck (3 of 4)
  10. Cook for 5-8 minutes (for medium-rare)
  11. Remove pan from the oven and place duck breasts on a cutting board and tent with foil.  Let them rest for 10 minutes.
  12. Cut the breast on an angle and serve.PanSearedDuck (4 of 4)




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