Seared Duck Breast

1. 1

   With a sharp knife, score the fat of the duck breast in a crisscross pattern, being careful to not cut into the meat.

2. 2

   Season the duck with salt and pepper.

3. 3

   Warm a cast-iron or heavy-bottomed pan over medium-low heat and add enough oil to just coat the bottom of the pan.

4. 4

   Place the duck breast fat-side down in the skillet to render off the fat, about 8 minutes.

5. 5

   Once the fat has rendered out and the skin is golden brown and crisp, turn the duck breast over and add the butter, thyme and garlic.

6. 6

   Turn up the heat to medium-high and, once the butter is foamy, begin basting the duck breast using a spoon.

7. 7

   Continue basting until the duck breast reaches medium rare and measures 135 to 140 degrees F. on an instant-read thermometer, 2 to 3 minutes.

8. 8

   Remove from the pan and let rest for 3 to 4 minutes before slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.