How To Pan-Fry A Duck Breast - Great British Chefs

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Michelin

Vegetarian

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Pan-frying is a great way to cook duck breasts because the skin gets deliciously crisp while the breast is still pink in the middle. The ideal internal temperature for duck breasts is 52˚C but see the tip below for estimating doneness with your fingertips.

1Score the skin of the duck breast with a sharp knife and season with salt 2Place the breast skin-side down in a cold non-stick frying pan over a medium-high heat3As the fat is released, tilt the pan towards you and use a spoon to remove the liquid4Cook the duck breast for approximately 6 minutes then turn it over and continue to cook for 4 minutes5Using tongs, turn the breast on its sides to evenly sear the meat on all surfaces then remove the breast from the pan. If the duck is not fully cooked at this point, finish the cooking in an oven pre-heated to 220ºC/gas mark 76Allow the duck breast to rest for 10 minutes before serving

Tips

To test the doneness of the duck breast, press it with your finger – it should be firm but still springy to the touch.

Don't forget to keep the rendered fat to use in roast potato recipes. Stored in a jar with a tightly fitting lid, it will keep for 6 months.

Duck breast with spiced sauceDuck breast with spiced sauceby Pierre KoffmannDuck breast with chicory and potato dauphinoiseDuck breast with chicory and potato dauphinoiseby Josh Eggleton

Serving Suggestions

Duck breast is a versatile meat and can be used in numerous dishes. Have a go at Bruno Loubet's Duck breast with honey, caraway and beetroot and grapefruit salad or Paul Foster's Seared duck breast with sautéed and pickled mushrooms, pumpkin seeds and toasted peanuts.

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