Detailed recipe on how to make the best duck ever with crispy skin and juicy meat. Easy, gluten free recipe, it takes only 30 minutes from start to finish!
Course Main Course
Cuisine American, French
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
1.8lbduck breasts(4 duck breasts)
½teaspoonsalt, can use more, to taste
Preheat oven to 400 F.
Score the skin of duck breasts in parallel lines or in criss-cross pattern. Generously season both sides of duck breasts (and especially add more salt to the skin side!) with at least ½ teaspoon salt.
Use a large oven-proof cast iron pan, or use an oven-proof large stainless steel skillet (make sure that the pan you use has an oven-proof handle).
Heat 1 tablespoon of olive oil in a large skillet on medium heat until the oil is hot. Add duck breasts to the skillet skin side down.
Cook the duck breasts, uncovered, for about 8 minutes on medium heat on the skin side, until the fat is released. I like to use a splatter screen to keep the oil from splattering (the splatter screen allows the heat to escape). After 8 minutes, remove the duck fat from the skillet, leaving just enough to cover the bottom of the skillet. Turn the duck breasts over to the other side (non-skin side) and cook for 2 more minutes on medium heat.
Place your oven proof skillet (with duck breasts in it) in the oven (preheated to 400 F) and let the duck breasts roast for about 5 minutes, until they are medium rare.
Remove the skillet from the oven (wearing oven-proof gloves to protect your hands, of course), and let the duck breasts rest for about 7 minutes before slicing them.