Pan-Seared Duck Breast
Restaurant-style duck breast at home: the skin is scored and started in a cold pan so the fat slowly renders into a shatteringly crisp, golden layer, then the breast is finished briefly in the oven to a juicy, rosy medium-rare and rested before slicing.
At a glance
Ingredients and method are in the app
Kitchen Pantri holds the full ingredient list and step-by-step method for Pan-Seared Duck Breast, checks it against what is already in your pantry, and adds anything missing to your shopping list. The app is free to use; you set up a Pantri account when you first open it.
