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Pan-Seared Duck Breast

Pan-Seared Duck Breast

By Traeger Kitchen

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

Prep Time

30 Minutes

Cook Time

35 Minutes




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Units of Measurement:
4 Medium skin-on duck breasts
To Taste Salt
To Taste 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 / 232 ˚C

    • 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 / 232 ˚C

  • 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 / 232 ˚C

    135 ˚F / 57 ˚C

  • 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!

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