Pan Seared Wild Duck Breast
Perfectly seared wild duck breast features crispy, golden skin and tender, ruby-red meat with rich, gamey flavor. This elegant yet simple preparation showcases the natural qualities of wild duck while delivering restaurant-quality results at home.
Ingredients
- 4 wild duck breasts 6-8 oz each
- 2 tsp kosher salt
- 1 tsp black pepper freshly ground
- 1 tsp garlic powder
- ½ tsp dried thyme
- 2 tbsp olive oil
Instructions
- Score the duck breast skin in a crosshatch pattern, cutting through the fat but not into the meat.
- Season both sides generously with salt, pepper, garlic powder, and thyme.
- Heat a cast iron skillet over medium heat and add olive oil.
- Place duck breasts skin-side down and cook for 8-10 minutes until skin is crispy and golden.
- Flip and cook for 2-3 minutes for medium-rare (internal temperature 135°F).
- Remove duck and let rest for 5 minutes before slicing against the grain.