Go Back

Garlic Butter Roasted Duck Breast

Garlic butter roasted duck breast is seared skin-side down in a cold skillet, then finished in the oven for crisp, deeply golden skin and tender meat. A spoonful of melted garlic butter adds a savory finish to every slice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 31 minutes
Resting 5 minutes
Total Time 46 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 duck breasts 8-ounce, boneless, skin-on
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp unsalted butter
  • 2 cloves garlic smashed

Equipment

  • 1 10-inch oven-safe skillet

Method
 

  1. Heat the oven to 400°F.
  2. Pat the duck breasts dry.
  3. Score the skin in a crosshatch pattern without cutting into the meat.
  4. Season both sides with the salt and pepper.
  5. Place the breasts skin-side down in a cold, oven-safe 10-inch skillet.
  6. Cook over medium-low heat for 10 to 15 minutes, until the skin is deeply golden and much of the fat has rendered.
  7. Pour off the rendered fat, leaving about 1 tablespoon in the skillet.
  8. Turn the breasts meat-side down and sear for 1 minute.
  9. Turn the breasts skin-side up and add the butter and garlic.
  10. Spoon the melted garlic butter over the meat.
  11. Transfer the skillet to the oven and roast for 8 to 15 minutes, until the thickest part of each breast reaches 165°F on an instant-read thermometer.
  12. Transfer the duck to a cutting board and rest for 5 minutes.
  13. Slice across the grain.
  14. Spoon the garlic butter from the skillet over the slices.

Notes

For crisp skin, score through the skin without cutting into the meat and start the breasts in a cold skillet. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. For a dairy-free option, use dairy-free butter.