Duck fillet fried in a pan
3 servings
25 minutes
Pan-seared duck breast is a classic dish of French cuisine that combines elegance and rich flavor. Historically, duck was prepared in aristocratic homes due to its tender meat and rich aroma. Searing gives the skin a crispy golden crust while keeping the meat juicy and tender. Salty and peppery accents highlight the natural sweetness of the duck, creating a harmonious balance of flavors. The dish pairs well with fruit sauces like orange or wine sauce and sides of roasted vegetables or mashed potatoes. Exquisite yet simple to prepare, it suits both festive dinners and cozy evenings at home.
1
Prepare the ingredients. The duck should be at room temperature.
2
Make diagonal cuts on the skin.
3
Rub in the salt.
- Salt: 0.5 teaspoon
4
Send it skin-side down to a hot pan without oil.
- Duck breast with skin: 3 pieces
5
Season with black pepper.
- Ground black pepper: 0.5 teaspoon
6
Once the bottom side is browned, flip it.
7
Add pepper.
- Ground black pepper: 0.5 teaspoon
8
Reduce the heat to medium and cover with a lid.
9
Flip the meat after 7 minutes.
10
Cover again with a lid.
11
After 5 minutes, remove the lid and baste the duck with the melted fat. Then turn it over and baste it again.
12
Cover with a lid, reduce the heat to low, and cook for another 5 minutes.
