Crispy Skin Duck Breast Recipe

Learn how to cook duck breast to crispy-skinned perfection with tender, juicy meat. This easy yet elegant method starts in a cold pan (no oil needed!) and finishes in the oven for flawless results every time.

🦆 Ingredients

For 1 serving (scale as needed):

▢ 1 duck breast, boneless, skin-on (Note 1)
▢ 1/8 tsp kosher or cooking salt
▢ Pinch of white pepper (or finely ground black pepper)

🔥 Cook Mode

Prevent your screen from going dark while you cook!

👨‍🍳 Instructions

1. Preheat Oven

Preheat to 180°C / 350°F (or 160°C fan-forced).

2. Score the Duck

Sprinkle half the salt and pepper on the flesh side of the duck.
Turn it over. Using a sharp knife, score 5–6 diagonal slashes across the skin.
▫️ Do not cut into the flesh.
▫️ Do not slash all the way to the edge (see Note 2).
Pat skin dry with paper towels. Season with remaining salt and pepper.

3. Start in a Cold Pan (No Oil)

Use an oven-proof skillet (any type is fine).
Place duck skin-side down in the unheated pan. No oil needed.
Weigh it down gently with another pan (see Note 3) to keep the skin flat.

4. Render the Fat – 10 Minutes

Turn heat to medium-low. Cook for 10 minutes, skin-side down, until golden and crispy.
▫️ Duck will release a lot of fat—this is normal! (Note 4)

5. Quick Sear & Oven Finish

Flip the duck, cook flesh-side down for 1 minute.
Transfer pan to the preheated oven:
- 6 minutes for medium rare (internal temp 54°C / 130°F)
- 8 minutes for medium (internal temp 60°C / 140°F – recommended)

6. Rest the Duck

Remove from the pan and let rest for 5 minutes on a plate or rack.
Slice or serve whole.

💡 Recipe Notes

Duck Breast
Available at most large supermarkets or butchers. Make sure it's skin-on and boneless.
Scoring Tips
- Scoring helps render fat for ultra-crispy skin.
- Avoid cutting into the meat—this can cause moisture loss and soggy skin.
- Don't slash to the very edges; keep the skin intact.
- For thicker fat caps (common in American breeds), use a criss-cross pattern for extra rendering.
Weighing It Down
Keeps the skin flat so it crisps evenly.
- Don’t use a heavy cast iron pan—just a regular frying pan will do.
Why Low Heat Matters
Slow rendering = crisper skin and less fat in the final dish.
Rushing this step can lead to rubbery skin and oily duck.
Duck Doneness
Think of duck like steak, not chicken:
- Medium rare is tender and juicy (like in restaurants)
- Medium gives a warm pink center and is still very moist
- Even fully cooked duck is still delicious if not overdone (think Chinese BBQ duck!)

🧊 Storage

Leftover duck breast will keep in the fridge for 3 to 4 days. Best reheated gently in a pan to preserve the crispy skin.

Step-by-Step Guide to Perfect Crispy Skin Duck Breast