Pan-Seared Duck Breast with Plum Sauce (video)

30 prep + 30 cook

servings

Easy and simple recipe for the best pan-seared duck breast with crispy skin, red wine plum sauce, and mashed sweet potatoes!

To get the best results, this duck recipe requires a little bit of prep work. I get my duck breast frozen from Whole Foods and allow it to thaw in the refrigerator first. Once the duck has thawed, I take a paper towel, pat it dry, then set it into a tray uncovered. You want the duck breast skin to be nice and dry.
When you’re ready to prepare the duck, use a very sharp knife to score the skin evenly, creating a small diamond pattern. Do this carefully so you’re only slicing the skin and not the duck meat!
Once the skin is scored, season the duck breast generously on both sides with sea salt.

Start with a large, stainless-steel frying pan (cast-iron will also work). The pan needs to be cold!
Place the duck breast skin side down in the pan, then turn the stove on to a medium heat. Fry the duck breast for 10 to 15 minutes, slowly, until the skin is golden and extra crispy. Don’t turn it until it’s golden!
Once the fat is rendered and skin is crispy, turn the duck breast over. Add the garlic, thyme, and rosemary into the pan.
Continue to brown the duck breast on the bottom and sides, basting with the duck fat in the pan, until it’s nicely browned. Once browned all over, place the skin side down again and continue to cook.
Use a digital thermometer to check the temperature. Cook for 130F/54C for a medium doneness. Overcooking the duck will make it less tender.
Remove the duck from the pan and onto a tray or cutting board to rest. Rest the meat for at least 8 to 10 minutes. I like to keep the tray on the stovetop so the meat doesn’t get cold.

While your duck is resting, it’s time to prepare the simple plum sauce to go with the duck.
Pour the wine into a small saucepan and bring it to a simmer over medium heat. Allow the red wine to reduce for about 5 minutes. This will burn off some of the alcohol.
Add in the plum sauce and balsamic vinegar next. Adjust the vinegar to taste and add more if the sauce is too sweet. Add in a few tablespoons of the rendered duck fat from the pan.
Whisk everything together and simmer the sauce, stirring occasionally, for 5 to 7 minutes until it’s nicely thickened. Keep it covered until ready to serve.

Once the duck breast has rested, use a sharp knife to slice the meat into thin slices. Plate the duck breast with a side of mashed sweet potatoes and spoon the plum sauce over the top. Add a touch of ground black pepper on top, if desired, and enjoy!

Nutritional info calculated for duck breast with plum sauce. Sauce has approximately 50 calories per tablespoon.