James Martin Duck Breast Recipe

This pan-seared duck breast is crispy on the outside and juicy inside. It’s cooked slowly in a skillet to bring out rich flavors and paired with golden, crispy potatoes. A delicious meal for two!

Ingredients Needed:

• 2 (6-ounce) White Pekin duck breasts, skin-on
• 1 tablespoon kosher salt
• 1 large Yukon gold potato, cut into ½-inch cubes

How To Make Duck Breast Recipe?

1. Score the Duck Skin: Take the duck out of the fridge for 1 hour before cooking. Use a sharp knife to lightly cut the skin in a crisscross pattern, but don’t cut into the meat. Pat dry with paper towels.
2. Season and Rest: Sprinkle salt all over the duck and let it sit for 15 minutes. Meanwhile, cut the potato into small cubes.
3. Start in a Cold Pan: Place the duck skin-side down in a cold cast iron skillet. Turn the heat to medium and let the fat slowly melt from the skin.
4. Cook the Skin Side: Leave the duck to cook for 6 to 8 minutes until the skin turns dark golden brown and fat fills the pan.
5. Flip and Add Potatoes: Turn the duck over and cook for 3 to 4 minutes, or until it reaches 57°C for medium-rare. Add the potatoes to the pan right after flipping the duck.
6. Rest the Duck, Crisp, the Potatoes: Remove the duck from the pan and let it rest for 5 minutes. Keep cooking the potatoes, stirring often, until crispy and golden brown, about 5 to 7 minutes.
7. Slice and Serve: Cut the duck breasts diagonally and serve over the crispy potatoes, drizzling any juices from the plate on top.

Recipe Tips:

• Start with a Cold Pan: Always place the duck in a cold skillet before turning on the heat. This helps the fat slowly melt from the skin, making it crispy instead of chewy.
• Don’t Move the Duck Too Soon: Let the duck cook undisturbed on the skin side for at least 6 to 8 minutes. If you flip it too early, the skin won’t crisp properly.
• Use a Meat Thermometer: Duck breast is best when cooked to 57°C for medium-rare. Overcooking can make it tough, so check the temperature to get it just right.
• Let the Duck Rest Before Slicing: After cooking, let the duck sit for 5 minutes before cutting. This keeps the juices inside, making the meat tender and flavorful.
• Slice the Duck Correctly: Always cut the duck against the grain (diagonally). This makes the meat softer and easier to chew.

How To Store & Reheat Leftovers?

• Refrigerate: Let the duck breast cool down before storing. Put it in a sealed container and keep it in the fridge for up to 4 days.
• Freeze: Wrap the cooled duck breast well and place it in a freezer-safe container. It stays good for 3 months in the freezer.
• Reheat: Heat a pan over low heat and place the duck skin-side down. Let it warm up slowly for 5 to 7 minutes, flipping once, until heated through and the skin is crispy again.

Nutrition Facts:

• Calories: 450 kcal
• Total Fat: 25g
• Saturated Fat: 8g
• Cholesterol: 120mg
• Sodium: 600mg
• Potassium: 450mg
• Total Carbohydrate: 20g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 45g

James Martin Duck Breast Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

450

kcal

This pan-seared duck breast is crispy on the outside and juicy inside. It’s cooked slowly in a skillet to bring out rich flavors and paired with golden, crispy potatoes. A delicious meal for two!

Ingredients

• 2 (6-ounce) White Pekin duck breasts, skin-on

• 1 tablespoon kosher salt

• 1 large Yukon gold potato, cut into ½-inch cubes

Directions

• Score the Duck Skin: Take the duck out of the fridge for 1 hour before cooking. Use a sharp knife to lightly cut the skin in a crisscross pattern, but don’t cut into the meat. Pat dry with paper towels.
• Season and Rest: Sprinkle salt all over the duck and let it sit for 15 minutes. Meanwhile, cut the potato into small cubes.
• Start in a Cold Pan: Place the duck skin-side down in a cold cast iron skillet. Turn the heat to medium and let the fat slowly melt from the skin.
• Cook the Skin Side: Leave the duck to cook for 6 to 8 minutes until the skin turns dark golden brown and fat fills the pan.
• Flip and Add Potatoes: Turn the duck over and cook for 3 to 4 minutes, or until it reaches 57°C for medium-rare. Add the potatoes to the pan right after flipping the duck.
• Rest the Duck, Crisp, the Potatoes: Remove the duck from the pan and let it rest for 5 minutes. Keep cooking the potatoes, stirring often, until crispy and golden brown, about 5 to 7 minutes.
• Slice and Serve: Cut the duck breasts diagonally and serve over the crispy potatoes, drizzling any juices from the plate on top.

Notes

• Start with a Cold Pan: Always place the duck in a cold skillet before turning on the heat. This helps the fat slowly melt from the skin, making it crispy instead of chewy.
• Don’t Move the Duck Too Soon: Let the duck cook undisturbed on the skin side for at least 6 to 8 minutes. If you flip it too early, the skin won’t crisp properly.
• Use a Meat Thermometer: Duck breast is best when cooked to 57°C for medium-rare. Overcooking can make it tough, so check the temperature to get it just right.
• Let the Duck Rest Before Slicing: After cooking, let the duck sit for 5 minutes before cutting. This keeps the juices inside, making the meat tender and flavorful.
• Slice the Duck Correctly: Always cut the duck against the grain (diagonally). This makes the meat softer and easier to chew.