French · dinner

12-Minute Seared Duck Breast with Crispy Skin

12-Minute Seared Duck Breast with Crispy Skin — from Food52's cooking video Watch how it’s made · 6:56

Video by Food52 on YouTube · Open on YouTube

30 minServes 2358 kcal a serve
  • Carnivore if you leave out the raisin jam
  • Low carb (4 g net carbs) but not keto: 48% of the energy is from fat, and keto meals get about 60% or more
  • Gluten-free ingredients
  • Dairy-free
  • Nut-free

Contains: none of the common allergens in the listed ingredients. Check labels on stock, sauces and spice mixes.

Duck breast is a rich source of protein, iron and B12, and rendering the skin slowly in a dry pan crisps it while pouring off much of the fat, with no added oil.

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Ingredients 4

Method

Tap a time to watch that step in the video.

  1. Score the duck skin in a fine criss-cross with a razor blade or very sharp knife, cutting through the fat but not into the meat. 1:35
  2. Season lightly with salt and pepper on both sides. Lay the breasts skin-side down in a cold, dry frying pan, then turn the heat on. 1:51
  3. When the skin starts to crackle, settle the heat to medium and cook skin-side down for 12 minutes. Press gently with a small heavy dish and tip off the rendered fat as it builds up. 2:31
  4. Turn each breast onto one side for 2 minutes, then the other side for 2 minutes, then roll it gently on the flesh side for 2–3 minutes, depending on size. 3:44
  5. Rest on a rack for about 5 minutes, then turn skin-side down and slice a little thinner than a finger. Serve pink, with a spoonful of raisin jam if you like. 4:41

Tip. The cook gives no weight; we allowed 225 g (8 oz) a breast raw (our estimate). Sizes vary (200–300 g); bigger ones need a minute or two more. Keep the rendered duck fat for roasting. Allow one breast a person.

The method is a summary in our words — the video shows every step.

One serve gives you 1 of 2

Energy358 kcal1,500 kJ
Protein42 g83% of a day
Fibre0.3 g1% of a day
Carbohydrate4.3 g4 g net · 3 g sugars2% of a day
Fat18 g4.9 g saturated23% of a day
Sodium530 mg23% of a day

Where the energy comes from one serve

  • Net carbs 5%
  • Protein 48%
  • Fat 47%

Very low carb: under 10% of the energy is from carbs.

Vitamins & minerals % of a day, one serve · tap for more

Selenium High81%

45 µg a serve, mostly from duck breasts (100%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Iron High31%

5.7 mg a serve, mostly from duck breasts (97%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Zinc High29%

3.2 mg a serve, mostly from duck breasts (99%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin B12 High21%

0.5 µg a serve, mostly from duck breasts (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Omega-3 High21%

0.3 g a serve, mostly from duck breasts (100%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Vitamin B6 Source18%

0.3 mg a serve, mostly from duck breasts (97%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Vitamin A Source12%

107 µg a serve, mostly from duck breasts (100%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Show the other 8
Potassium8%

390 mg a serve, mostly from duck breasts (89%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Vitamin E8%

1.2 mg a serve, mostly from duck breasts (99%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Vitamin K8%

9.6 µg a serve, mostly from duck breasts (90%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Magnesium7%

30 mg a serve, mostly from duck breasts (92%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Vitamin C5%

4.8 mg a serve, mostly from duck breasts (98%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Folate3%

10 µg a serve, mostly from duck breasts (97%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Calcium1%

18 mg a serve, mostly from duck breasts (73%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Vitamin D1%

0.2 µg a serve, mostly from duck breasts (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by Food52; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.