Perfectly Pan-Seared Duck Breasts

I distinctly remember the first time I made duck breasts at home. Actually “made” would imply that I finished the dish and we were able to eat it, which is… inaccurate.

I was in my early 20’s living in Massachusetts, but was visiting John in New York for the weekend. Truth be told, I think I had only just recently mastered turning on a gas stove (…not a lie), so this was very early on in my cooking days.

Duck had quickly become a protein that we both absolutely adored, but had never prepared at home. And for some untold reason, we thought we could do it with very little research. How hard could it be? (Famous last words! 😂)

John’s Father’s Day meal: mushroom risotto, duck breast, and sautéed Swiss chard with lemony croutons.

If you asked me today, I’d say, “cooking duck at home is easy—I promise!” but at the time I would have answered that it was laughably hard. We spent a small fortune on two duck breasts that we promptly destroyed (the skin was charred black while the should-be tender meat was so tough it could not be chewed).

I have a very distinct memory of taking the frying pan and throwing it in the sink (a plate may have also been broken…), collapsing onto the kitchen floor in tears, and then John taking us out to Dumont Burger in Brooklyn to drown our sorrows in medium-rare beef. (If you’ve never been here, I highly recommend!)

You too can master crispy skin duck breasts!

Suffice it to say, I failed. 😂 And yet look at me now!

Fast forward several years later when I began working in restaurant kitchens: the first two dishes I asked the chef to teach me how to properly cook were foie gras and seared duck breast. I’m proud to say I can now confidently cook both!

For any home cooks looking to try their hand at pan-seared duck breast, here are my very best tips: