Pan-Seared Duck Breasts

Pan-Seared Duck Breasts

  • Prep: 2 min
  • Cook Time: 6 min
  • Total: 8 min
  • Serving: 6 Servings

If you are bored with all the common proteins like chicken, pork and beef, then try these pan-seared duck breasts cooked to rare or medium-rare doneness.


  • 6 boneless, skinless duck breast halves
  • 3 tablespoons fruit-flavored vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1/2 teaspoon oregano
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 14 teaspoon ground allspice
  • Extra olive oil


  1. Place the vinegar, 2 tablespoons olive oil, honey, shallots, garlic, oregano, sage, thyme, salt, pepper and allspice into a large bowl and whisk to combine.
  2. Add the duck breasts to the bowl and then cover and place in the refrigerator for 2 to up to 12 hours to marinate.
  3. Remove the duck breasts from the marinade, pat dry and then brush both sides with some olive oil.
  4. Put some olive oil into a large skillet and place over medium-high heat. Once oil begins to shimmer, add the duck breasts and cook each side for 3 minutes. Serve immediately.

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