How to cook the perfect duck breast every time

How to cook the perfect duck breast every time

Duck breast is undoubtedly delicious when cooked exactly as you like it. However we find a lot of our customers can be quite intimidated by this cut of meat, and would prefer to eat it in a restaurant rather than cook it at home.

We're here to show you exactly how to cook duck breast and get a perfect result every time, whether you prefer it rare, medium or well done. Give it a go and soon you'll be getting a reputation for being quite the dab hand in the kitchen!

This recipe serves two.

What you need

1 large boneless duck breast, skin on
Salt and cracked pepper, to taste

How it is done
  1. Heat the oven to 200 ºC (or gas mark 6)
  2. Cut the duck breast in half horizontally, so you have two square-ish pieces of duck.
  3. Score the duck fat with a sharp knife in a diagonal criss-cross pattern, like this. Take care to only press the knife gently, so as not to cut into the meat.
  4. Season with salt and cracked pepper on both sides.
  5. Place the duck, fat side down, on a non stick frying pan on medium heat and cook for 5-6 minutes, or until golden brown. Pour out the fat regularly.
  6. Turn and cook on the other side for 30 seconds to seal the juices.
  7. Place the duck, fat side up, on a rack in a roasting pan. Cook in the middle of the oven as follows:
    > 10 minutes for rare,
    > 15 minutes for medium,
    > 18 minutes for well done.
  8. When the duck is cooked to your liking, remove from the oven and let it rest for 5-10 minutes in a warm place. In the roasting pan with some foil and a damp tea towel over the top is perfect.
  9. Cut each duck breast half into slices, diagonally, and serve with whatever you please. 
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