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How to Cook Duck Breast

Mild and juicy with a subtly sweet, delicate taste, Duck Breasts are delicious any way you cook them. This simple recipe will help you prepare Duck Breast with tender, rich meat and crispy skin.

How to Cook Duck Breast


  • Duck Breast
  • Salt & pepper


  1. After fully thawed, remove the duck breast from the packaging and pat dry with a paper towel.
  2. Score the skin (across the entire width and length) with a sharp knife in diagonal, quarter to half-inch inch intervals, being careful not to cut into the actual meat. Rotate the meat, and diagonally score it again, creating a criss-cross pattern. **This step is incredibly important because it’s the secret to having super crispy skin and helps eliminate up to 70% of the fat while still maintaining tenderness and juiciness.
  3. Season both sides with salt and pepper.
  4. Start cooking the breast in a cool, oven-safe skillet skin side down over low-medium heat (if you don’t have an oven-safe skillet, you can transfer the breast to a baking dish later on). There’s no need to preheat the pan or add additional oil because you want the fat from the skin to render out. Cook for 8 to 12 minutes until the skin is brown and crispy. Flip and cook for an additional 1 to 2 minutes.
  5. Once preheated, cook the duck in the oven at 350°F for 5 to 6 minutes for a medium-rare to medium duck breast. Let duck rest at least 5 minutes before slicing. The duck will continue to cook as it sits, but should still be pink in the middle.

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