← Back to the recipe collection
Meat
Pan-fried duck breast with crispy skin
Duck breast is seared until the skin is golden and crisp, then finished gently in the oven. Serve with orange sauce and roasted root vegetables.
◷ Under 60 minutees
🍽 4 portioner servings
✦ Medel
YOU WILL NEED
Ingredients
- 2 duck breasts (about 300 g each)
- Salt
- Black pepper
- 1 tbsp neutral oil
- Orange sauce and roasted root vegetables, to serve
FROM THE KITCHEN TO THE PLATE
Method
1
Step 1
Heat the oven to 125 °C. Score the skin in a crosshatch pattern without cutting into the meat. Salt the breasts. Place skin-side down in a hot, dry pan and cook for about 4 minutes over moderate heat. Turn and cook for 2 minutes. Transfer to an ovenproof dish and cook until the centre reaches 58–60 °C for pink meat. Rest for 10–15 minutes. Briefly crisp the skin again in a hot pan. Pepper, slice and serve.
A DELICIOUS FINISH
What should you serve with it?
🍷
Red winePinot Noir
Fresh acidity and elegant berry notes suit the rich flavour of duck.
🥂
ALCOHOL-FREE OPTIONChilled apple juice with orange zest.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.
←
