Crispy Slow Cooked Duck Breast – Juicy & Flavorful Perfection
Nutritional value per serving
Calories350kcal
Carbs0gram
Fat23gram
Protein30gram
Ingredients
- Duck breasts (skin on)2 pieces
- Salt1 tsp
- Black pepper (freshly ground)0.5 tsp
- Olive oil or duck fat1 tbsp
- Fresh thyme (optional)2 sprigs
- Garlic cloves (crushed, optional)2 pieces
This slow cooked duck breast recipe yields tender, juicy meat with a delectably crispy skin—perfect for a cozy dinner that feels special yet is surprisingly simple to make. Slow cooking at a low temperature renders the fat gently and cooks the meat evenly, while finishing with a high-heat sear crisps the skin to perfection. The total cost for ingredients is approximately $12 / €11 / £9 / ₹900. Nutritionally, each serving has about 350 kcal, suitable for low-carb and paleo diets. The recipe is easy in complexity and takes about 1 hour and 40 minutes including preparation and cooking time.
Preparation instructions
Score the duck skin
1Using a sharp knife, carefully score the skin of each duck breast in a crisscross pattern, being careful not to cut into the meat. This allows the fat to render more easily and the skin to become crispy.
Season the duck breasts
2Pat the duck breasts dry with paper towels to remove moisture, then season both sides with salt and freshly ground black pepper. Dry skin helps achieve crispiness.
Preheat oven to low temperature
3Preheat your oven to 120°C (250°F). Slow cooking at this temperature will gently render fat and cook the meat evenly.
Render fat and slow cook
4Place an oven-safe skillet on the stove over medium heat. Add the duck breasts skin-side down (no added oil needed as duck fat will render). Cook for about 10 minutes until the skin is golden and much of the fat has rendered out, flipping halfway briefly if needed to avoid burning. Carefully remove excess fat if there is too much in the pan (save it for roasting potatoes!). Then place the skillet in the preheated oven and slow cook the duck breasts for 40 minutes.
Check for safe internal temperature
5Using a meat thermometer, check the internal temperature of the thickest part of the duck breast. It should reach 57-60°C (135-140°F) for medium rare. If you prefer more well done, cook until 65°C (149°F). Never consume undercooked poultry below 57°C (135°F) to ensure safety.
Crisp the skin
6After slow cooking, remove the duck from the oven and place the skillet back on medium-high heat. Add the olive oil or reserved duck fat if needed. Place the duck breasts skin-side down and sear for 2-3 minutes until the skin is crispy and brown. Flip and quickly sear the other side for 30 seconds.
Rest the duck
7Remove from heat and let the duck breasts rest for 5 minutes before slicing. Resting lets juices redistribute, keeping the meat moist.
Cooking Tips
1Always use a meat thermometer to check poultry doneness for safety and perfect texture.
2Score skin carefully to avoid cutting into meat which can cause drying out.
3Save rendered duck fat for roasting vegetables or potatoes for extra flavor.
4Avoid cross-contamination by using separate utensils and cutting boards for raw duck and other ingredients.
Equipment
- Sharp knife
- Oven-safe skillet or frying pan
- Meat thermometer
- Tongs
- Kitchen paper towels
Shopping List
- [ ] Duck breasts (skin on) – About 2 pieces (~$10). Choose fresh, firm breasts with smooth skin and avoid any bruises or discoloration.
- [ ] Salt – Pantry staple (~$0.50). Use kosher or sea salt for better flavor.
- [ ] Black pepper – Pantry staple (~$0.50). Freshly grind for best taste.
- [ ] Olive oil or duck fat – Small bottle (~$3). Olive oil can be found in most supermarkets.
- [ ] Fresh thyme (optional) – Small bunch (~$1). Look for bright green leaves without wilting.
- [ ] Garlic cloves (optional) – 1 bulb (~$0.30). Choose firm bulbs with dry skin.
Total approximate cost: $12.30
FAQ
Can I use frozen duck breasts for this recipe?
Yes, but make sure to thaw them completely in the refrigerator before cooking to ensure even cooking and food safety.
Why is scoring the skin important?
Scoring helps the fat render out more efficiently and allows the skin to crisp up nicely without curling or burning.
What if I don’t have an oven-safe skillet?
You can transfer the duck breasts to a baking dish after rendering the fat on the stovetop, but be careful as it may be hot.
How do I know when the duck is safe to eat?
The safe internal temperature for duck breast is at least 57°C (135°F) for medium rare, measured with a meat thermometer in the thickest part of the meat.
Can I make this recipe without garlic and thyme?
Absolutely! The garlic and thyme are optional aromatics that add flavor, but the duck will still be delicious without them.