How to Cook a Duck Breast

Want to know how to cook a duck breast? So easy and quick; these Seared Duck Breasts with Pomegranate Sauce can be made ahead and are a great way to celebrate any event.

Thanks to Maple Leaf Farms for providing these incredible duck breasts.

Yesterday Manservant and I celebrated 37 years of marriage. That’s a long time.

Like most things that make life worthwhile, the path is not always easy.

We’ve had lots of ups and downs so sometimes measuring in years is the easy way to do it. There is an old Yiddish saying…

That about sums life up. We all have bumps in the road and how we choose to handle them is what makes us human.

In our case, the path just keeps winding, and we still have our feet to the ground.

So what does this have to do with duck?

Just like entering a 38th year is new to us, so is cooking duck for me.

I’ve never had the pleasure of making a duck breast and celebrations are best handled with unordinary things.

Manservant loves duck. He ate duck prepared every which way in China.

I’ve only had duck a few times, so after 38 years I figured it was about time I learned to cook one.

Now that I’ve done it, I can’t believe it took me so long.

Duck is super simple to prepare and can even be made a few days ahead. So get out your skillet and follow along!

Where to find duck breasts? Check out your local Whole Foods freezer section. Or order online here.

How to Cook a Duck Breast:

1. First thaw the duck breasts. Remove from package and pat dry.
2. Using a razor blade or a sharp knife, score skin on the diagonal in 1/4″ intervals without cutting into breast meat. Now rotate breast and score again, forming a crisscross pattern. Season with preferred seasonings. Preheat oven to 350.
3. I used my cast iron skillet and placed duck breasts, skin down into the cold skillet and then heated the skillet to medium low. After 8-12 minutes the fat should be rendered and the skin should be crisp and golden brown. Try not to lift breast until you are pretty sure it is ready to turn.
4. Turn breast over and cook 1-2 minutes. Pour duck fat from skillet. Save and reuse. It is delicious for frying potatoes! (At this point, duck can be refrigerated and finished at a later time. Wrap and store. Duck breast will keep 3 days in the refrigerator.)
5. If finishing cooking immediately: Place skillet with duck in a preheated 350 degree oven and cook for 5-6 minutes or until internal temperature reaches 155 degrees. Remove from oven and place n cutting board. Let rest for 4-5 minutes before slicing. Temperature should reach 165 degrees.
6. If finishing later: . Preheat oven to 400 and cook or grill 6-8 minutes, checking internal temperature as in step #5.

There you have it!

I will tell you though that many say to cook duck to medium rare.

That is the preferred temperature. That is how Manservant likes it.

I will admit that I like my duck cooked more. I like it slightly pink and it still turns out moist when I cook it this way.

Do not be afraid to break the rules!

I prepared a pomegranate chile sauce to serve with this duck.

It was divine and complimented the flavor of the duck well.

Since pomegranates are so easy to find this time of year, you may want to give it a try.

Not to mention that this looks so festive and merry!

And a Few More:

Saffron Herb Rice with Currants

Sugared Almonds and Mandarin Orange Green Salad

Chocolate Fudge Loaf Cake

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