Easiest Way to Make Favorite Pan Seared Duck Breast

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pan seared duck breast. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Place duck breasts, skin side down, in a large, cold sauté pan. Place pan over low to medium-low heat. To keep the edges from curling up, press duck breasts down with the help of a smaller sauté pan. Season the duck with salt and pepper.

Pan Seared Duck Breast is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Pan Seared Duck Breast is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook pan seared duck breast using 9 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Pan Seared Duck Breast:

1. Take 3 duck breasts
2. Prepare 1 tbsp olive oil
3. Get 2 tbsp paprika
4. Take 2 tbsp garlic powder
5. Get 2 tbsp salt
6. Get 1 tbsp onion powder
7. Prepare 1 tbsp black pepper
8. Get 1 tbsp dried orageno
9. Take 1 tbsp dried thyme

You do not need any oil since the fat under the skin will quickly begin to melt. Warm a cast-iron or heavy-bottomed pan over medium-low heat and add enough oil to just coat the bottom of the pan. In the pan that you seared the duck breasts add back a tablespoon of the reserved duck fat. The roux can get dark brown, as this will help the color of the pan gravy.

Instructions to make Pan Seared Duck Breast:

1. Preheat the oven to 400 degrees F. - - Season the entire duck breast with spices. In a large saute pan, over medium heat, add the olive oil.
2. When the oil is hot, add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven.
3. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, into 1/2-inch pieces.

In the pan that you seared the duck breasts add back a tablespoon of the reserved duck fat. The roux can get dark brown, as this will help the color of the pan gravy. Use a sharp knife to score the fat of each in a diamond pattern, taking care not to cut into the meat. Season both sides of each breast generously with salt and pepper, then place them skin side down in a large, cold skillet. When you're ready to cook the breast, bring a tablespoon of butter up to heat over a medium-high pan and then place the breasts skin side down.

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