Juicy Pan Seared Duck Breasts (with Crispy Skin!)

If you've ever wanted to learn How To Cook Duck Breast, this is the recipe for you! The trick to ultra crispy skin? Dry the duck breasts uncovered in a refrigerator. Serve with a simple pan sauce made with Port (or red wine) and cherries for an elegant date night in or intimate small gathering during the holidays. Easy, but so impressive. And don't forget to save the rendered duck fat to make epic duck fat potatoes! Gluten-free.

#shorts

🍴 Ingredients🍴
2 Magret duck breasts about ~1 lb each
1 tsp Kosher salt
¼ tsp freshly ground black pepper
1 Tbsp canola oil
Flaky sea salt for serving
1 Tbsp olive oil
2 large garlic cloves
¼ cup sour cherry jam can use fresh pitted cherries, if available
3 large sprigs of thyme
½ cup Port wine or red wine
½ cup chicken stock low-sodium
1 Tbsp unsalted butter

FULL RECIPE INSTRUCTIONS + PRINTABLE:

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#duck #dinner #duckrecipe

[fragment]

holy moly these comments dont know shit about duck😭

[faithsparks]

I also love my duck very rare, it looks beautiful ❤️ (and to the people commenting you can eat duck raw, this is fine its all personal taste.)

[andysanger]

You don't need that much oil when cooking duck breast.

[iCanSeeYou]

It is way to raw .. and duck is no beaf ... there is a good change you get sick