Pan-seared duck breast

Duck breast (magret): pink, flavoursome meat under crisp skin, seared in a pan. A chic, quick dish, where rendering the skin gets rid of much of the fat.

Prep: 10 min  |  Cook: 15 min  |  Serves: 2  |  Difficulty: Medium

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, using the quantities listed. Household measures (spoonfuls, whole items) use average weights. 242 kcal · 33 g protein · 3 g carbohydrate · 11 g fat

Ingredients

• 1 duck breast (magret)
• salt and pepper
• 1 tsp honey (optional)
• 1 sprig of thyme

Method

1. Score the skin in a criss-cross pattern without cutting into the flesh.
2. Place the duck breast skin side down in a cold pan and cook for 6-8 minutes to render the fat.
3. Pour off the excess fat, turn over and cook for 3-4 minutes on the flesh side.
4. Rest for 5 minutes, then slice on the diagonal.

Nutritional benefits

Duck is rich in protein and iron. By scoring the skin and cooking fat side down over a low heat, you render and remove most of the fat, which makes the dish noticeably lighter. Served pink with vegetables, it is a refined, protein-rich meal.

Variations and swaps

• With honey and balsamic.
• With figs or apples.
• Peppered.
• As pan-fried strips (aiguillettes).
• In the oven, for several duck breasts at once: see our oven-roast duck breast.

Storage and making ahead

Best freshly cooked; cold slices are perfect in a salad the next day.

💡 Good to know

Always start skin side down in a COLD pan: the fat melts gradually, the skin turns crisp and the fat is rendered out instead of staying in the flesh.

Read more

Discover more high-protein recipes · healthy & balanced recipes · gluten-free recipes.

The foods in this recipe: salt · pepper · honey · thyme.

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