Ingredients:

  • 2 duck breasts (about 6–8 oz / 175-225 g each), skin-on, trimmed
  • ½ tsp fine sea salt
  • ¼ tsp freshly ground black pepper
  • ½ cup (120 ml) dry red wine or chicken stock (optional for pan sauce)
  • 1 tbsp (15 g) unsalted butter (optional for pan sauce)
  • 1 tsp (5 ml) balsamic vinegar or honey (optional for pan sauce sweetness)
  • 1 small shallot, finely chopped (optional for pan sauce)

Instructions:

  1. Pat dry the duck breasts with paper towels. Using a sharp knife, score the skin in a crosshatch pattern about ½ inch (1.5 cm) apart without cutting into the meat. Season both sides generously with salt and pepper.
  2. Place the duck breasts skin-side down in a cold, dry skillet. Turn heat to medium-low and cook slowly for 8–10 minutes, rendering fat and crisping the skin to golden brown. Drain excess fat periodically.
  3. Flip the breasts over, increase heat to medium, and cook for 4–6 minutes, aiming for medium-rare at 135°F (57°C) internal temperature.
  4. Transfer duck breasts to a plate, cover loosely with foil, and rest for 5–10 minutes to redistribute juices.
  5. For the optional pan sauce: Pour off all but 1 tablespoon of duck fat. Add chopped shallot and sauté until translucent. Deglaze the pan with red wine or chicken stock, scraping up browned bits. Reduce liquid by half. Stir in butter and balsamic vinegar or honey. Season to taste.
  6. Slice duck breasts thinly against the grain. Drizzle with pan sauce if using, and serve immediately.