When it comes to cooking your hard-earned duck meat, it doesn’t get much easier than this. Your friends and family will brag about your easy peasy pan-seared duck recipe.
When you want to make the easiest duck recipe, think about this one. Easy peasy lemon squeezy!
- Whole Duck Breast (bone-in preferred)
- Olive Oil
- Red Wine
- Salt & Pepper
- Medium/Large sized bowl
- Non-stick frying pan
The first step to preparing your duck meat is letting it soak overnight in a solution of iodized salt and water. I like to initially use the hottest tap water I can get to help the salt dissolve. Place two tablespoons of salt in a bowl, pour in the hot water, stir until the salt is dissolved, and add in your duck meat. Place this bowl in the refrigerator overnight.
*Note: This extra step of preparation is not mandatory and only serves to help remove a bit of the gamey taste
To cook your duck breast, start by using medium heat on your stove beneath your frying pan. Place two tablespoons of butter in the frying pan before adding your duck meat. Once the butter and duck breast is in the pan, drizzle the meat with olive oil lightly using a zig-zig motion.
Now use an ample of red wine to cover the duck breast (approximately 1/3 cup will suffice.) Salt and pepper the top side of the duck breast to taste and cover for three minutes. After three minutes of cooking on one side, flip the meat and again add olive oil as before.
This time only use 1/4 cup of red wine to the meat before you salt and pepper to your liking. Cover and cook for three minutes. Once each side of the meat has cooked, you will flip the breast once more and lower the temperature of the stove so that it halfway between medium and low heat. You’ll want your meat to continue cooking, but at a slower rate.
Now cook each side of the duck breast on this heat setting for five minutes each.
Place the cooked duck on a plate or platter, but retain the caramelized wine sauce from the pan and pour over the entree before serving.