RecipesDinner
Dinner
Pan-Seared Duck Breast
Duck breasts scored, started skin-side down in a cold pan so the fat renders slowly out, then finished in the oven. Crisp skin, pink centre, a restaurant plate built at home.
- Serves
- 2
- Total
- 27min
Programs: Keto
Per serving
- Calories
- 752kcal
- Protein
- 20.3g
- Carbs
- 1g
- Fat
- 73.5g
- Fibre
- 0.1g
01
Ingredients
For 2 servings · MetricUS
- 2duck breast fillets1 x 350 g pack, about 350 g total
- 10mlextra virgin olive oil2 tsp
- 10mllemon juice2 tsp
- 4ggarlic, finely grated or crushed1 clove
- 1gdried thyme1/2 tsp
- 2gsea salt1/3 tsp
- 1 pinchblack pepper
- 2duck breast fillets, about 12 oz total
- 2 tspextra-virgin olive oil
- 2 tsplemon juice
- 1garlic clove, finely grated or crushed
- ½ tspdried thyme
- 1/3 tspsea salt
- 1 pinchblack pepper
02
Method
Heat the oven to 200°C / 400°F.
Pat the duck breasts dry. Score the skin in a crisscross pattern, then season with the sea salt, thyme, and black pepper.
Put the duck breasts skin-side down into a cold dry frying pan and bring it up to a medium heat.
Cook until the skin is deeply golden and a good amount of fat has rendered out, then turn and cook for 2 to 3 minutes on the second side.
For more accurate nutrition, weigh the rendered duck fat left in the pan and subtract it from the original calories and macros.
Transfer to a roasting tray and cook in the oven for 10 to 15 minutes, depending on thickness and how well done you want them.
Rest for 5 minutes before slicing.
Stir together the olive oil, lemon juice, and garlic, then spoon a little over the sliced duck just before serving.
Serve 1 duck breast per person with one of the recommended side-dish pairings.