Pan-Seared Duck Breast
Skin-on duck breast rendered low and slow for supremely crispy skin, finished with basting butter.
- duck breasts, ~12 oz each, skin scored in crosshatch pattern2
- kosher salt
- black pepper
- thyme1 sprig
- garlic clove, smashed1
- butter1 tbsp
- 1
Score the duck breast skin in a crosshatch pattern, taking care not to cut into the meat. Season the skin generously with kosher salt. Place uncovered on a rack in the fridge for 1–24 hours to dry-brine.
- 2
Pat the duck breasts completely dry. Place skin-side down in a cold, dry skillet. Turn heat to medium-low. Render for 12–15 minutes, spooning off accumulated fat as it pools, until the skin is deep amber and crisp.
medium-low - 3
Flip the duck breasts. Add the smashed garlic clove, thyme sprig, and butter to the pan. Baste continuously for 90 seconds to 2 minutes until the internal temperature reaches 125°F.
medium-low125F - 4
Transfer duck to a cutting board and rest for 8 minutes. Slice against the grain and serve with gastrique spooned over the top.
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