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Home > Restaurants > Recipes > Pan-Seared Duck

Pan-Seared Duck

Provided by: Chef Han Feng

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5 to 6 duck breasts, depending on size
Maldon sea salt and black pepper
3 tbs. butter
4 to 5 thyme sprigs
2 garlic cloves, smashed, plus 1 clove, minced
3 bunches Chinese chive flowers (available at Chinese markets)
1½ lbs. baby Brussels sprouts, finely sliced


Pat the duck breasts dry with a paper towel and score the skin lengthwise with cuts about ½ inch apart (do not penetrate the flesh). Season the duck breasts generously with sea salt and black pepper and set aside on a tray for 1 hour. Arrange the duck breasts skin side down in 2 cold skillets set over medium heat. When they start to sizzle, reduce heat to low and cook for 25 to 30 minutes. Remove the duck fat from the pan with a basting bulb and reserve for later. Add 1 tablespoon butter, thyme, and the smashed garlic to the pan. Increase the heat to high and baste the duck breasts, then turn them over and cook for 1 minute. Remove to a rack and allow them to rest for ½ to 1 hour. Set the pans aside to use later for the vegetables. Preheat the oven to 450 degrees. Set the duck breasts on a large baking sheet and cook for 5 minutes. Slice and serve. Meanwhile, add Brussels sprouts and minced garlic to duck skillet, and stir-fry until just starting to brown but still crispy, adding more of the reserved duck fat if necessary. Set the other duck skillet over medium heat and add the Chinese chive flowers. Sauté, stirring occasionally, until a little brown starts to appear on the chives. (Published 2015)