Pan-seared Duck Breast with Crispy Skin

Don’t be intimidated by the size of duck breast, thinking it must be difficult to cook and unpleasant to eat. If you know how to sear it properly, duck breast can actually turn out with crispy skin and tender, flavourful meat that leaves a lasting impression! BigBoy will also demonstrate a sauce that everyone raves about—White Wine Orange Sauce. There’s even a secret ingredient added to the sauce, elevating its fragrance and complexity to new heights…​

Why doesn’t duck need to be fully cooked?

Both duck and chicken are poultry, but why does chicken need to be cooked thoroughly while duck can be served medium-rare? The answer lies in their farming methods. Modern chicken farming often involves keeping large numbers of chickens in confined spaces, such as small coops that can house thousands of chickens. In some cases, chickens are kept in cages, creating an issue where diseases, particularly salmonella, can quickly spread among the flock. Because of this, if we don’t cook chicken thoroughly, the risk of salmonella infection increases significantly for humans.

On the other hand, ducks are primarily raised in free-range environments with more space. This not only makes them healthier (which is one major reason we rarely hear of ducks contracting salmonella or avian flu), but even if one duck does get infected, the disease is less likely to spread to others. This farming method also contributes to the higher price of duck compared to chicken and gives us confidence in enjoying duck meat that’s cooked to medium-rare. BigBoy recommends the optimal internal temperature for duck to be 56-60°C (medium), ensuring the meat remains tender and juicy.

Ducks are primarily raised in free-range environments, providing them with more space to live, which makes them healthier overall.​

How to Pan-Sear Delicious Duck Breast?

Can you achieve crispy skin and tender duck breast without an oven? Absolutely! You can create a delicious duck breast just by pan-searing. The secret lies in cooking it over low heat. Since there's a thick layer of fat underneath the duck skin, slow rendering allows the fat to melt and crisp up the skin. First, remember to pat the duck breast dry with kitchen paper. Then, take a pan and without adding any oil, heat it over low flame. Place the duck breast skin-side down in the pan, letting the gentle heat slowly melt and release the fat from under the skin. Depending on the size of the duck breast, this process of rendering the fat can take 10 to 20 minutes.

Once most of the duck fat has been rendered out, flip the duck breast and sear the flesh side for 5-10 minutes. Finally, remove the duck breast from the pan and let it rest on a rack for 10 minutes. Similar to steak, resting allows the heat to continue penetrating the centre of the meat while the juices redistribute, ensuring the duck breast remains tender and juicy.

You can create a delicious duck breast just by pan-searing.

Pan-Seared Duck Breast with White Wine Orange Sauce

With crispy skin and tender meat from the pan-seared duck breast, a refreshing sauce is needed to balance out the richness. This time, BigBoy uses orange and white wine to create the sauce. To elevate the harmony and completeness of the dish, I’ve added the reserved duck fat into the sauce, infusing it with a delightful duck aroma. Paired with seasonal asparagus, this dish becomes irresistibly flavourful.

If you have any questions about preparing duck breast, feel free to leave a comment at the bottom of this page, and I'll be happy to help! Now, let’s dive into making this fragrant and flavourful dish—Duck Breast with White Wine Orange Sauce. I guarantee it’s a dish full of depth and deliciousness! Watch the video below and scroll down for a detailed written recipe and method.

Ingredients (serve 2)

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Basic Ingredients

Duck Breast	1 pc（400g）
Asparagus	6 each
Salt	1 pinch
Black Pepper	to taste
Rosemary	1 sprig

White Wine Orange Sauce

Orange	1 each
White Wine	60ml
Sugar	10g
Cinnamon Powder	1 tsp
Duck Fat	2 tbsp
Salt	1 pinch

Steps

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1. Zest the orange to obtain the orange peel; then juice the entire orange and strain to remove any pulp.

2. Trim the tough ends of the asparagus and peel off the outer skin. Blanch the asparagus in boiling water for 30 seconds, then immediately transfer to ice water for 3 minutes. Remove and pat dry for later use.​

3. Pat the duck breast dry and place it skin-side down in a dry frying pan over low heat. The gentle heat will allow the fat under the duck skin to slowly melt and render out. Depending on the size of the duck breast, this process may take anywhere from 10 to 20 minutes.

4. Once the duck skin is crispy, flip the duck breast over and add rosemary. Continue cooking for an additional 5 to 10 minutes, basting the skin with the rendered duck fat occasionally. After the duck breast is cooked, remove it from the pan and let it rest on a rack for 5 to 10 minutes. Be sure to reserve 2 tablespoons of duck fat for later use.

5. To make the white wine orange sauce: In a skillet, combine the orange juice, white wine, orange zest, cinnamon powder, and brown sugar. Stir well and bring to a boil. Then add the reserved duck fat and simmer until the sauce thickens.

6. After the duck breast has rested for 5-10 minutes, slice it into thick pieces. Once sliced, sprinkle a little salt over the duck breast so that the residual heat can absorb the salt.

7. Plating: Start by placing two asparagus spears on one side of the plate, then arrange the sliced duck breast next to them. Finally, drizzle the sauce over the duck breast to finish.