I like to cook duck breast on occaision, but it tends to make the kitchen a bit smoky and ultimately makes a mess in the oven with this usual method:
Prep:
- Pat dry and dry brine the duck breasts (meat side only) by salting with kosher/sea salt on a tray or plate in the fridge, uncovered fat side down, for a few hours (around 2-4).
- When ready to cook, transfer the duck to a cutting board and score a diamond pattern across the fat side of the duck breast, deep enough to score the fat but short of cutting the breast meat.
- Salt and pepper both sides of the duck breast.
- Preheat oven to 400F
Indoor cook:
- Start duck in a cold cast iron skillet on the range.
- Turn the heat up to medium until fat starts to render out and starts to pool, then turn the heat up to medium-high to sear the fat side.
- Flip and sear the other side.
- Flip fat side down again and transfer the skillet to the 400F oven for about 5-10 minutes depending on the thickness of the breasts (target temp around 125F for medium-rare).
- Once at the target temp, transfer the duck to a cutting board, fat side up, and let rest for 10 minutes - don’t skip this step as we are letting the duck finish and come to a target temp of 135F while also making sure the juices set in the breast.
- After 10 minute rest, slice and eat it.
Cooking outside over the coals takes away the concern of a smoky kitchen and messy oven and adds a nice smoky flavor (feel free to add some apple wood chips or chunks in the process below to make even more smoke flavor).