Entrée: France – Magret De Canard (Pan-Seared Bone-In Duck Breast)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 22 min

Additional 10 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 bone-in, skin-on duck breasts (10–12 oz (300–350 g) each) (estimate: Treat the stated amount as gross bone-in weight. Estimate 11 1/2 oz (325 g) per breast at the midpoint of the stated range, then allow for bone and cooking loss to estimate about 14 5/8 oz (415 g) cooked edible meat and skin total.)
Kosher salt to taste
Freshly ground black pepper to taste
1–2 sprigs fresh thyme (optional)
1 tbsp (15 g) unsalted butter (optional)

Show original ingredient measurements

2 bone-in, skin-on duck breasts (10–12 oz / 300–350 g each) (estimate: Treat the stated amount as gross bone-in weight. Estimate 325 g per breast at the midpoint of the stated range, then allow for bone and cooking loss to estimate about 415 g cooked edible meat and skin total.)
Kosher salt to taste
Freshly ground black pepper to taste
1–2 sprigs fresh thyme (optional)
1 tbsp (15 g) unsalted butter (optional)

Instructions

1. Pat duck breasts dry, score the skin in a diamond pattern without cutting into the meat, and season both sides generously with salt and pepper.
2. Place breasts skin-side down in a cold skillet; turn heat to medium and render fat until skin is deep golden and crisp (8–12 minutes), pouring off excess fat if it accumulates.
3. Flip breasts and sear the flesh side 2–3 minutes until browned; add thyme and butter if using and spoon over the breasts.
4. Transfer skillet to a 400°F (200°C) oven for 5–8 minutes for medium-rare (adjust time for desired doneness).
5. Rest breasts 5–10 minutes, slice on the bias, and serve immediately.