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Pan-Seared Duck Breast

by Chef Maryam Ghargharechi January 29, 2020 1 min read

Pan-Seared Duck Breast

Duck Breasts are easy to cook and are a delicious way to introduce more poultry into your diet.


30m 1serving 380cals 

1 duck breasts freshly squeezed orange juice from 1 orange Zest of 1 lemon
1 teaspoon freshly grated orange zest Kosher salt Freshly ground black pepper, to taste

Pan-Seared Duck Breast


With a sharp knife, gently score duck breast skin in a tight crosshatch pattern. If you prefer a little fat left on the breasts after cooking, just barely score the skin; to render more fat, score more deeply, taking care not to expose the flesh.


Season duck breasts with salt and pepper, heavily on the skin side and lightly on the flesh side.


Place duck breasts, skin side down, in a large sauté pan. Place pan over low to medium-low heat. After about 5 minutes, the fat should begin to gently bubble, then the fat has rendered, and the skin is golden brown. Cook duck with an internal temperature of 125°F (52°C), about 15 minutes. 


Flipped over and cook with the internal temperature of  130°F (54°C) for another 2 minutes.


Over high heat, deglaze sauté pan with orange juice and orange zest.


Serve with pomegranate sauce, rice, and green salad.



Chef Maryam Ghargharechi
Chef Maryam Ghargharechi

Proud mom, wife, and red seal chef with a passion! Member of WACS, CCFCC, and BC Chefs' Association.

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