If you’ve never tried making seared duck breast at home, now’s the time. It has quietly become one of the more affordable “fancy” proteins at the grocery store, and it’s every bit as simple to cook as a pan‑seared steak. I like to prepare it medium‑rare with golden fried potatoes made in the same skillet as the duck. It’s one of my favorite go‑to dinners, and despite the rising cost of everything else, it still feels like a luxurious treat without the luxury price.
Ingredients
- 1 whole duck breast
- 2 small white potatoes
- kosher salt and fresh ground black pepper
- 1 tsp dried thyme
Instructions
- Cut a diamond pattern in the fat side of 1 whole duck breast and season with kosher salt and fresh ground black pepper on both sides. Set aside for an hour before cooking.
- Peel and quarter 2 small white potatoes. Add to a medium sized saucepan, rinse under cold water, then add enough water to cover. Cook over medium high heat for about 10 minutes, or until firm tender. Drain and set aside until ready to use.
- Place the duck breast, skin-side down, in a skillet over medium-low heat. Cook for about 10 minutes without disturbing, or until the skin is golden brown and much of the fat has rendered.
- Flip the duck breast and cook for another 10 minutes. Add the par-cooked potatoes to the pan with the duck, tossing them in the rendered duck fat to coat all sides. Season with kosher salt and fresh ground black pepper and 1 tsp dried thyme. The potatoes should be finished at the same time as the duck. Stir the potatoes periodically to crisp and brown evenly.
- Remove the duck to a platter and let it rest for 5-10 minutes before slicing.Transfer the potatoes to a paper towel-lined plate to drain and keep warm. Slice the duck breast and serve alongside the fried potatoes.
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