Jamie Oliver Duck Breast Recipe

This easy duck breast recipe makes the skin crispy and the meat juicy. The trick is to start cooking it in a cold pan so the fat slowly melts. Then it goes into the oven to finish cooking perfectly. It’s rich, tasty, and great for a special meal at home.

Ingredients Needed:

Crispy skin duck:

• 1 duck breast 
• 1/8 tsp cooking salt / kosher salt
• Pinch white pepper 

How To Make Duck Breast Recipe?

1. Preheat the oven: set your oven to 180°C or 160°C if fan-forced.
2. Season and score the duck: sprinkle half the salt and pepper on the flesh side. Flip it over and gently score the skin in 5 or 6 diagonal lines. Don’t cut into the meat or all the way to the edges. Pat the skin dry, then sprinkle the rest of the salt and pepper.
3. Place in a cold pan: use an oven-safe pan and put the duck skin-side down with no oil. Don’t turn on the heat yet. Place another pan on top to lightly press it down so the skin stays flat.
4. Cook slowly on the stove: now turn the heat to medium-low. Let it cook for about 10 minutes until the skin turns golden and crispy. The fat will melt out as it cooks.
5. Sear the flesh side: flip the duck and cook the meat side for just 1 minute.
6. Finish in the oven: transfer the pan to the oven. Cook for 6 minutes for medium rare (soft pink center) or 8 minutes for medium.
7. Rest before serving: take the duck out and let it rest on a plate or rack for 5 minutes. Then slice or serve whole.

Recipe Tips:

• Start with a cold pan: this step is key. Placing the duck in a cold pan helps the fat slowly melt, making the skin extra crispy without burning it.
• Score the skin gently: don’t cut into the meat. Just lightly score the skin to help the fat come out while cooking. This gives you that perfect golden crust.
• Use low heat at first: don’t rush this part. Cooking slowly lets the fat render out properly and keeps the meat tender.
• Don’t skip the resting time: let the duck rest after cooking so the juices stay inside. If you cut it too early, the meat will lose its moisture.
• Weigh the duck down while cooking: placing a light pan on top helps the skin stay flat and cook evenly. This stops it from curling or turning rubbery.

How To Store & Reheat Leftovers?

• Refrigerate: Let the duck breast cool down first. Once it’s at room temperature, put it in a sealed container and keep it in the fridge for up to 4 days.
• Freeze: After the duck breast cools, wrap it well or put it in a freezer bag. Freeze it for up to 2 months.
• Reheat: place the duck breast skin-side down in a non-stick pan over low heat. Warm it slowly for a few minutes until heated through. This helps bring back some crispiness.

Nutrition Facts:

• Calories: 330 kcal
• Total Fat: 24g
• Saturated Fat: 7g
• Cholesterol: 110mg
• Sodium: 210mg
• Potassium: 295mg
• Total Carbohydrate: 0g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 27g

Try More Jamie Oliver Recipes:

• Jamie Oliver Air Fryer Chicken Thighs
• Jamie Oliver Flatbread With Yogurt Recipe

Jamie Oliver Duck Breast Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

18

minutes

Calories

330

kcal

This easy duck breast recipe makes the skin crispy and the meat juicy. The trick is to start cooking it in a cold pan so the fat slowly melts. Then it goes into the oven to finish cooking perfectly. It’s rich, tasty, and great for a special meal at home.

Ingredients

• Crispy skin duck:

• 1 duck breast 

• 1/8 tsp cooking salt / kosher salt

• Pinch white pepper 

Directions

• Preheat the oven: set your oven to 180°C or 160°C if fan-forced.
• Season and score the duck: sprinkle half the salt and pepper on the flesh side. Flip it over and gently score the skin in 5 or 6 diagonal lines. Don’t cut into the meat or all the way to the edges. Pat the skin dry, then sprinkle the rest of the salt and pepper.
• Place in a cold pan: use an oven-safe pan and put the duck skin-side down with no oil. Don’t turn on the heat yet. Place another pan on top to lightly press it down so the skin stays flat.
• Cook slowly on the stove: now turn the heat to medium-low. Let it cook for about 10 minutes until the skin turns golden and crispy. The fat will melt out as it cooks.
• Sear the flesh side: flip the duck and cook the meat side for just 1 minute.
• Finish in the oven: transfer the pan to the oven. Cook for 6 minutes for medium rare (soft pink center) or 8 minutes for medium.
• Rest before serving: take the duck out and let it rest on a plate or rack for 5 minutes. Then slice or serve whole.

Notes

• Start with a cold pan: this step is key. Placing the duck in a cold pan helps the fat slowly melt, making the skin extra crispy without burning it.
• Score the skin gently: don’t cut into the meat. Just lightly score the skin to help the fat come out while cooking. This gives you that perfect golden crust.
• Use low heat at first: don’t rush this part. Cooking slowly lets the fat render out properly and keeps the meat tender.
• Don’t skip the resting time: let the duck rest after cooking so the juices stay inside. If you cut it too early, the meat will lose its moisture.
• Weigh the duck down while cooking: placing a light pan on top helps the skin stay flat and cook evenly. This stops it from curling or turning rubbery.