Pan-Seared Duck Breasts with Dried Cherry Sauce
Duck breasts have the rich, meaty flavor and texture of beef, but the flesh is as lean as chicken breasts. The French have an affinity for the cut and are expert at its preparation. Fortunately, we found that with a couple of simple core techniques, there is really nothing difficult at all about cooking duck breasts.
Why This Recipe Works
We found that the skin on our duck breasts had to first be scored in a crosshatch pattern before cooking to obtain a nicely crispy skin for our pan-seared duck breasts recipe. When the breasts were properly crosshatched we experimented with various burner settings and cooking times until we got it just right: We preheated the dry skillet (no fat was needed since the duck itself releases so much) over medium heat for three minutes, added the duck breasts skin side down, and turned down the heat to medium-low. We allowed the duck breasts in our pan-seared duck breasts recipe to cook skin side down for most of the way, about 25 minutes, flipping them to cook only a few minutes on the flesh side. This way, the skin was thin, crisp, and browned and the meat was tender, moist, and medium-rare.