Seared Duck Breast

Name: Seared Duck Breast
Ingredients: One 4-ounce Pekin duck breast (see Cook's Note); Salt and freshly ground black pepper; Grapeseed or vegetable oil, for frying; 2 tablespoons unsalted butter; 3 sprigs fresh thyme; 2 cloves garlic

6 ingredients

8 steps

Ingredients

One 4-ounce Pekin duck breast (see Cook's Note)
Salt and freshly ground black pepper
Grapeseed or vegetable oil, for frying
2 tablespoons unsalted butter
3 sprigs fresh thyme
2 cloves garlic

Directions

1

With a sharp knife, score the fat of the duck breast in a crisscross pattern, being careful to not cut into the meat.
2

Season the duck with salt and pepper.
3

Warm a cast-iron or heavy-bottomed pan over medium-low heat and add enough oil to just coat the bottom of the pan.
4

Place the duck breast fat-side down in the skillet to render off the fat, about 8 minutes.
5

Once the fat has rendered out and the skin is golden brown and crisp, turn the duck breast over and add the butter, thyme and garlic.
6

Turn up the heat to medium-high and, once the butter is foamy, begin basting the duck breast using a spoon.
7

Continue basting until the duck breast reaches medium rare and measures 135 to 140 degrees F. on an instant-read thermometer, 2 to 3 minutes.
8

Remove from the pan and let rest for 3 to 4 minutes before slicing.