Duck Steak Pan Sauce

Cooking Directions

Step 1 - Score skin of DUCKCHAR Moulard Duck Breast. Just be sure not to cut into the meat. Take your time and add as many scoring lines as you can. Scoring is the key to crispy duck breast skin because it allows the fat to render off during the cook. Be careful, though, and avoid cutting into the meat. A good rule of thumb is that if you can see the meat through the scoring lines, you’ve cut too deep. Season both sides with kosher salt and pepper.

Step 2 - Choose your pan. For searing duck, we prefer a cast iron or steel skillet. With cast iron, ensure that your burner flame is large enough to heat the cast iron skillet. Pan sear DUCKCHAR Moulard Duck Breast to desired doneness. We think medium rare is best. Cook duck breast skin side down at medium-high heat. Continuously ladle out rendered duck fat while the duck breast cooks. You can save this rendered duck fat for future cooks. Once it cools, filter the rendered fat and store in fridge.

Cook until the duck skin is thin, crispy and golden. This step usually takes 7 - 10 minutes if you’re aiming for a medium rare finish.

Step 3 - Flip and pan sear duck breast skin side up. Once the internal temperature of the duck breast reaches 131 degrees F, remove duck breast from the cast iron skillet.

Cover DUCKCHAR Moulard Duck Breast loosely with foil and allow pan seared duck to rest for 5 minutes. 

Step 4 - Carefully drain the duck fat from the pan. Then add thyme and shallots and cook over medium heat for a few minutes.

Step 5 - Add the white wine and use a wooden spoon to scrape off the browned pieces adhered to the pan. Reduce the wine just a bit - about 1 minute or so. 

Step 7 - Add butter and Dijon. Remove from heat and whisk rapidly until the sauce has thickened. Slice duck breast and top with sauce. Serve and enjoy immediately.