Pan-seared Duck Breast

Main Dish

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  • Four (4) 7oz duck breasts
  • Kosher salt, to taste
  • Cracked black pepper, to taste



  • Trim off silverskin and score the skin. Be careful not to cut the meat.
  • Season both sides with salt and pepper.
  • Place duck breasts (skin side down) in a cold non greased pan. We like to use our cast iron skillet.
  • Turn heat on to medium.
  • Cook for 6-7 minutes until skin is crispy and light drown.
  • Turn and cook other side until you reach an internal temp. of 125 degrees.
  • Rest 5-6 minutes


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