Main Dish / Recipes

Seared, Crispy Duck Breast

by Sigona's Farmers Market · Published June 27, 2023 · Updated August 15, 2023

This is a simple way to cook duck breast. You’ll love the crispy skin! Serve with a sauce of your choosing. A link to our recipe for Fresh Cherry & Balsamic Sauce follows.

Seared, Crispy Duck Breast

This is a simple way to cook duck breast. You’ll love the crispy skin! Serve with a sauce of your choosing. A link to our recipe for Fresh Cherry & Balsamic Sauce follows. Serves 2.

Print Recipe

Prep Time 10

Cook Time 25

Resting time 10

Course Main Course

Cuisine American

Servings

Ingredients

Ingredients:

2 skin-on duck breasts
Salt & pepper to taste
1 tsp preferred cooking oil

Instructions

Preheat oven to 400°F.
Pat dry each duck breast. Place the duck on a cutting board, skin-side-up. Use a sharp knife to score the skin diagonally several times, being careful not to cut through to the meat. Rotate the duck breast and repeat scoring the skin diagonally to create a cross-hatch pattern. Season both sides of the duck breasts with salt and pepper.
Place oil and duck breast skin-side-down in a cold, oven-safe skillet. Cook over medium heat for about 12 minutes. Flip and cook 1 minute. Flip breast back to skin-side-down then place the skillet in the oven to finish cooking until it reaches desired doneness (about 4 minutes for medium-rare, 6 minutes for medium).
Remove from the oven and allow the duck breasts to rest, skin-side-up, for at least 10 minutes.
Serve with sauce of your choosing, such as our Fresh Cherry & Balsamic Sauce. SEE NOTE.

Notes

Try the duck with our recipe for Fresh Cherry & Balsamic Sauce!

Keyword Duck

Tried this recipe?Let us know how it was!

Tags: Duck breast

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Carmelo Sigona emigrated in 1912 from Sicily, bringing with him the tradition of making his own wine. His grandson and namesake, Carmelo Sigona, co-owner of Sigona's Farmers Market, has fond memories of his grandfather making wine and serving it at family meals on Sundays. After years of wanting to make his own wine just like Grandpa Sigona, present-day Carmelo has finally made his dreams come true. Tune in for more.

Nothing is more rewarding to Rob Sigona, our passionate produce buyer, than taking a road trip to visit one of Sigona's favorite farmers. About a five hour drive from the Bay Area, nestled in the Sierra Nevada foothills, is the town of Springville. There you will find a place seemingly untouched by time; a place called home to orange grower Ron Matik of Pleasant Oaks Ranch. Since 1984 Ron has grown some of the best heirloom navel oranges in the state, if not the world: the heirloom Washington Navel. "I have yet to taste an orange that is better than ours,” says Matik. “Maybe some with the same sweetness, but never better.” And Sigona's agrees! Heirloom Washington Navels are the variety that got the whole California citrus market booming all those years ago. It takes special attention from the farmer to tend to the soil and the variety to produce such outstanding fruit. "Small farmers, such as Ron, are a dwindling breed,” says Rob Sigona. “They’re passionate caretakers of the the land that produce exceptional quality; they are the rare gems." It is an achievement to find such great tasting oranges to bring in for our customers. We are excited to announce we’ll get a load of specially picked and packed heirloom Washington Navels in our store this week, delivered directly from Pleasant Oaks Ranch. So, come on by Sigona's to enjoy a slice of California’s prized history…for FREE! You can get a bag of free Pleasant Oaks Ranch oranges starting today through March 5th with your coupon when you spend $30 or more in the store.

Seared, Crispy Duck Breast