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Duck breast with Creamy Peppercorn Sauce 🦆

30 min
1 servings

Precision is important when it comes to cooking duck breasts. Too cooked and they become tough and dry. Undercooked and they are chewy. And there's also getting the fat rendered off and crisping the skin without overcooking the meat. Seems like it might be difficult to do, but it's not!

Servings: 1

Cooking Instructions

1

Lightly score the skins of the duck breasts with a sharp knife.

2

Lay the duck breasts, skin side down, in a dry heavy-based large frying pan and gradually turn up the heat. Add salt and pepper to your taste.

Fry for 5 to 7 minutes, until most of the fat has rendered and the skin is golden brown.

3

Flip the duck over and cook for another 2-3 minutes until done to your preference.

Chef's Note

How long to cook duck breast

For medium rare duck (my personal preference), cook the duck for 6-7 minutes on the skin side before flipping and cooking for another 2-3 minutes. The duck will be juicy and blushing pink in the center and will read 61°C/141°F on a meat thermometer. For well-done duck, the temperature will be 65°C/149°F. Allow the duck to rest for 5-7 minutes before slicing and serving.