Perfectly Cooked Duck Breast

Perfectly Cooked Duck Breast

Duck breast cooked to perfection. Nothing quite as delicious as this! In Mixed Meat Small, Medium & Large Boxes & White Meat Medium & Large Boxes. 

  • Remove the duck from the fridge. Score the skin (not the meat) in a cross-hatch pattern, making the cross-hatches about 2-3cm across; this helps the fat render and will give you a crispier skin. 

  • Salt it well on both sides, then let it stand on a cutting board or some such for at least 15 minutes.

  • Pat the duck breasts dry with paper towels. Ready a non-stick pan with a drizzle of oil. Lay the breasts skin side down and use them to smear the oil all over the surface of the pan. Don't preheat the pan- only now turn the heat to medium. You want as much fat to render out as possible, so start with a cool pan.  

  • Once the duck breasts start cooking, you will notice the "tails" of skin and fat from the head and the tail side of the fillet contract immediately. As the skin contracts, you will sometimes get a little oval patch on the tail end of the breast that curls up and doesn't make contact with the pan. Use your tongs to press down on this part for 30 to 60 seconds. This gives you a more even sear. 

  • Let the pan do its job. Cook it skin side down for 3-5 minutes until the fat is golden and crispy. Then, turn and cook for a further 2-3 minutes until cooked to your preference. Remove from the pan, and let it rest for 2-3 minutes before thinly slicing. Bravo, chef!


When you cook a duck breast, ¾ of the total cooking time is on the skin side. Reserve the rendered duck fat to make crispy duck fat roast potatoes.