Crispy Duck Breast
Crispy Duck Breast is a medium French recipe that serves 2. 350 calories per serving. Recipe by Gourmandises TV - PARIS 🇫🇷 - Cooking on YouTube.
Prep: 5 min | Cook: 15 min | Total: 30 min
Cost: $12.15 total, $6.08 per serving
Ingredients
- 500 g Duck breast (with skin, preferably from Southwest)
- 1 pincée Fleur de sel (to sprinkle just before cooking)
- 1 pincée Freshly ground black pepper (to taste)
Instructions
Prepare the duck breast
Remove excess fat from both sides of the breast using a knife, then score the skin in a crosshatch pattern without cutting into the flesh.
Time: PT5M
Season
Generously sprinkle both sides of the breast with fleur de sel and freshly ground black pepper.
Time: PT1M
Heat the pan
Place the pan over high heat and let it heat until very hot (about 2 minutes).
Time: PT2M
Temperature: feu vif
Cook skin side
Place the breast skin side down in the hot pan, press lightly with the back of a spoon to keep the breast flat and cook for 5 minutes until the fat melts and the skin is nicely browned.
Time: PT5M
Temperature: feu vif
Flip and cook flesh side
Reduce heat to medium, flip the breast and cook an additional 3 minutes for a pink doneness.
Time: PT3M
Temperature: feu moyen
Rest
Remove the breast from the pan, place on a plate, loosely cover with foil and let rest for 5 minutes.
Time: PT5M
Slice
Slice the breast into thin ribbons about 5 mm thick using a very sharp knife.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 0 g
- Fat
- 25 g
- Fiber
- 0 g
Dietary info: high protein, low carb, gluten‑free, paleo‑friendly, low-carb, keto-friendly, high-protein, low-calorie
Ingredient Substitutions
- Instead of Duck breast: duck breast
- Instead of Fleur de sel: sea salt
- Instead of Freshly ground black pepper: white pepper
Equipment Needed
- Well‑sharpened chef’s knife
- Cutting board
- Heavy skillet (cast iron or steel)
- Spatula or wooden spoon
- Kitchen tongs (optional) (optional)
- Serving plate
- Timer or stopwatch (optional)
Critical Steps — Do Not Skip
- Remove excess fat and score the skin in a crosshatch pattern
- Press the breast during cooking on the skin side
- Cook the skin side until it is nicely crispy
Chef Tips from the Video
- For an even richer flavor, deglaze the pan with a splash of balsamic vinegar after cooking and drizzle over the slices
- Serve with a red‑fruit sauce or celeriac purée.
Troubleshooting
The skin is not crispy enough
Increase the heat at the start and let the fat melt completely before flipping the breast.
The breast curls up during cooking
Press firmly with the back of a spoon from the start to keep the breast flat.
The flesh is overcooked
Reduce the cooking time on the flesh side to 2 minutes and watch the color.
Storage
Refrigerator: Store the slices in an airtight container for up to 2 days.
Freezer: Do not freeze the sliced breast, but the whole breast can be frozen for 2 months.
Room temperature: Consume immediately; the breast is not stable at room temperature.
Make-Ahead Tips
- You can score and season the breast the day before and keep it in the refrigerator
- The breast can be gently reheated over low heat, but the skin will lose some crispness
Last updated: September 6, 2026
