How To Cook Duck Breast

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    After you have preheated your oven to 220°C, Fan 200°C, Gas Mark 7 remove all packaging...

    Pat the skin of the duck breast.

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    Score the skin.

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    Season with salt and ground pepper.

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    Place skin side down in a cold non stick pan on a medium heat without oil for 6-8 minutes or until golden brown. Pour off the fat regularly and seal the other side for 30 seconds.

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    Place them skin side up on a rack in a roasting tin in the middle of the oven.
    Rare - 10 minutes
    Medium - 15 minutes
    Well Done - 18 minutes

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    When the duck is cooked rest in a warm place for 10 minutes.

All ovens vary in performance, this is a guide only.

See How It's Done

Hints & Tips

  • To get a crispy skin on your duck breasts, cook skin side down in a cold pan on a medium heat until golden brown.  Then simply put in the oven for the required cooking time, skin side up.
  • To tell if your duck breast is cooked, you can try this simple method:

    The best way to check if the meat is to your liking is to compare the ‘feel’ of the meat when hot, in comparison to your face, – in the same way as steak. Prod the meat, then your face.  The duck will feel like various parts of your face as it cooks:
    Cheek = rare
    Chin = Medium
    Forehead = well done.
  • It is very important to rest your duck before serving; this equilibrates the temperature and spreads the moisture around.
  • You can easily make duck crackling by cutting the skin into thin strips and frying until crisp.  Use this on salads or as part of your favourite duck recipe.
  • Save the fat from your roast duck to use for making delicious crispy potatoes.
  • When plums are in season stew them and save some of the juice. Cook the duck breasts as instructed on the package.10 mins before end of favoured time of cooking pour over two/three tablespoons of the plum juice. This gives a slight tangy flavour to the sweetness/richness of the duck.