We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Pan-Seared Duck Breast

30

35

Pecan

Duck breast, cooked with a touch of Traeger wood fired smoke, transports this poultry to a different flavor zone.

2

Activating this element will cause content on the page to be updated.

:

main

  • 4 Medium skin-on duck breasts

  • Salt

  • Black pepper

  • 1

    Take duck breasts out of the fridge and pat them very dry. Score skin in a crisscross pattern with a very sharp blade, being careful not to cut into the meat. Allow to sit at room temperature for 30 minutes.

    • 4 Medium skin-on duck breasts

  • 2

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
  • 3

    Sprinkle the duck breasts generously with salt and pepper, then place them skin side down in a cold, dry cast iron skillet. Place the cast iron skillet in the preheated grill and close the lid.

    450 ˚F

    • To Taste Salt

    • To Taste Black pepper

  • 4

    Check the duck after 20 minutes and see how the skin looks. You want to cook it skin side down until the skin turns a golden brown and crispy. This could take an additional 5 to 10 minutes depending on the thickness of the skin.

    450 ˚F

  • 5

    Once you achieve a golden brown crispy skin, flip the breasts over and cook for an additional 3 to 5 minutes or a thermometer inserted in the thickest part of the meat reads 130-135℉ for medium-rare.

    450 ˚F

    135 ˚F

  • 6

    Take the duck breasts out of the pan and let them rest on a cutting board, skin side up for about 5 minutes. Slice the duck breast diagonally and serve immediately. Enjoy!

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.