Stay informed with our newsletter! Sign up to receive updates on new recipes and culinary articles. Plus, after subscription, you get a FREE sample of the cookbook “10 Common Mistakes Anyone Can Make In The Kitchen” (download link provided in the Welcome email.)
Pan-Seared Duck Breast with Garlic Flavoring
Pan-Seared Duck Breast is a gourmet delight featuring succulent duck breast meat cooked to perfection. The dish is masterfully seasoned with garlic powder, adding a savory and aromatic touch to the rich flavor of the duck. The pan-searing method creates a beautifully crispy skin while ensuring the meat remains tender and juicy. This culinary masterpiece offers a luxurious dining experience, perfect for those who appreciate the exquisite taste of duck. Whether you're preparing a special meal or indulging in a culinary adventure, Pan-Seared Duck Breast with garlic powder seasoning is a delectable choice that promises to tantalize your taste buds.
- 21/600 (oz/g) duck breast with skin, boneless (3 halves of duck breast)
- salt and ground black pepper to taste
- 1 tsp garlic powder or 1-3 garlic cloves, crushed or minced
notch the skin on the duck breast as in the video
rub the duck skin with coarse salt.
put the pan over a medium-high temperature and wait for it to heat up.
put the duck breast in the pan with the skin down and sear it for about 3-5 minutes.
meanwhile, season with the upper side with salt, pepper, and garlic.
turn the breast halves, reduce the temperature to medium-low, put the lid on, and sear for about 5 minutes more.
remove the breast halves from the pan, rest for about 5 minutes, then serve them immediately.
Cooking Tips for the Best Results:
Score the Duck Skin: Before searing, gently score the duck skin with a sharp knife in a crisscross pattern. This helps the fat to render more effectively during cooking, resulting in a crispy, golden skin.
Season Generously: Ensure you season the duck breast generously with garlic powder. The aromatic garlic flavor will infuse the meat as it cooks, enhancing the overall taste.
Preheat the Pan: Before searing, ensure that your pan is preheated. Start with a cold, dry pan, and then place the duck breasts skin-side down in the hot pan. This initial contact with the hot surface will help the fat to render more effectively during cooking, resulting in a crispy, golden skin.
Control the Heat: Control the heat to avoid overcooking. Start with medium heat to render the fat and then reduce to low-medium for even cooking. Use a meat thermometer to ensure the internal temperature reaches about 135-140°F (57-60°C) for medium-rare or to your preferred doneness.
Rest Before Slicing: After cooking, let the duck breasts rest for a few minutes before slicing. This allows the juices to redistribute within the meat, keeping it moist and flavorful. Serve the slices immediately for a gourmet dining experience.
When should I add garlic powder to the duck breast?
Garlic powder is typically added during the searing process, primarily on the skinless side of the duck breast. This allows the garlic flavor to infuse into the meat as it cooks. Remember to season the duck breast with garlic powder according to your taste preferences.
Should I leave the skin on the duck breast when searing?
Yes, it’s recommended to leave the skin on the duck breast when searing. The skin helps protect the meat and, when properly cooked, becomes crispy and flavorful.
How do I know when the duck breast is cooked to the desired level of doneness?
The best way to gauge the doneness of duck breast is to use a meat thermometer. For medium-rare, aim for an internal temperature of 135-140°F (57-60°C), and for medium, target 145-150°F (63-66°C). Let the duck breast rest for a few minutes after cooking to allow the juices to redistribute.
Can I add other seasonings or herbs to enhance the flavor?
Absolutely! While garlic powder provides a delightful flavor, you can experiment with additional seasonings and herbs such as thyme, rosemary, or black pepper to create a unique taste that suits your preferences.
What’s the purpose of searing the duck breast in a hot pan?
Searing the duck breast in a hot pan serves two primary purposes. First, it locks in the juices, ensuring the meat remains tender and flavorful. Second, it crisps up the skin, adding a delicious contrast in texture.
➡️ Seared duck breast will amaze you with its perfect taste and the tender texture of the duck fillet, and the extremely simple and quick cooking method will make you try the recipe as soon as possible. Enjoy cooking duck breast in the pan from scratch! For additional info, read more here.