CRISPY DUCK BREAST

INGREDIENTS

• 2 duck breasts, skin-on

• Salt & freshly cracked black pepper

• ½ tsp garlic powder

• ¼ tsp onion powder

• Pinch of smoked paprika (just enough to warm, not color)

• 1 sprig rosemary

• Peel of 1 orange (wide strips, no white pith)

• Optional: 1 tsp honey (very light)

HOW TO MAKE IT

1. Prep the Duck

• Pat duck breasts completely dry.

• Score the skin in a shallow crosshatch (do not cut into the meat).

• Season generously with salt and pepper on both sides.
  
  

2. Render the Fat (This Is the Key)

• Place duck breasts skin-side down in a cold pan.

• Turn heat to medium-low.

• Let fat slowly render. DO NOT RUSH.

• Cook 8–10 minutes until skin is deeply golden and crisp.

Pour off excess fat as it renders (SAVE THIS! IT’S LIQUID GOLD).

3. Flavor the Pan

• Add rosemary sprig and orange peel to the pan.

• Flip duck breasts and cook meat-side 2–3 minutes.

• Optional: drizzle honey into the pan for a light glaze.
  
  

4. Rest & Slice

• Remove duck and rest 5–7 minutes.

• Slice thinly across the grain.

• Spoon a little rendered fat over the slices if desired.
  

NOTES FROM MY TABLE

• Start in a cold pan. This ensures crisp skin.

• Don’t pre-oil the pan or marinate the duck.

• Low and slow renders fat properly.

• Duck should be served pink inside.

• Extra duck fat can be used for potatoes or vegetables.