How do you achieve a crispy crust on duck breast?

Score the skin carefully without cutting the meat, then sear skin-side down over medium heat to render fat and crisp the skin before roasting.

What herbs are used in the crust?

Fresh rosemary, thyme, parsley, garlic, and lemon zest combine with olive oil to form a flavorful herb paste.

Roast until the internal temperature reaches around 57°C (135°F) for medium-rare, ensuring juicy tenderness.

Yes, sage, tarragon, or chives work well as alternative aromatic herbs for the crust.

Let the duck breasts rest for about 5 minutes after removing from the oven to allow juices to redistribute.

A succulent duck breast, encrusted with aromatic herbs, seared to perfection and oven-roasted for a crisp, flavorful crust and tender, juicy meat.

This recipe has become a beloved dish that impresses guests with its crispy skin and juicy interior every time I make it.

Duck: 4 boneless duck breasts skin on (about 180–200 g each) 1 tsp kosher salt ½ tsp freshly ground black pepper
Herb Crust: 2 tbsp fresh rosemary finely chopped 2 tbsp fresh thyme leaves finely chopped 2 tbsp fresh parsley finely chopped 2 cloves garlic minced 2 tsp lemon zest 1 tbsp olive oil
For Searing: 1 tbsp neutral oil (e.g. grapeseed or canola)

Step 1:: Preheat the oven to 200°C (400°F).
Step 2:: Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern being careful not to cut into the meat. Season both sides with salt and pepper.
Step 3:: In a small bowl combine rosemary thyme parsley garlic lemon zest and olive oil to form a thick herb paste.
Step 4:: Heat the neutral oil in a large oven-safe skillet over medium heat. Place the duck breasts skin-side down and sear for 5–7 minutes until the skin is golden and most of the fat has rendered.
Step 5:: Flip the duck breasts and sear the flesh side for 1 minute. Remove from heat.
Step 6:: Spread the herb paste evenly over the skin side of each duck breast.
Step 7:: Transfer the skillet to the preheated oven and roast for 8–10 minutes or until the internal temperature reaches 57°C (135°F) for medium-rare.
Step 8:: Remove the duck breasts from the oven transfer to a plate and let rest for 5 minutes before slicing.
Step 9:: Slice thinly and serve immediately.

This dish always brings my family together around the table especially during special dinners when the rich flavors become a shared delight.

Serve the sliced duck breast with roasted vegetables or a light salad to balance the richness of the meat.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to preserve juiciness.

Try substituting the herb crust with sage tarragon or chives for a different flavor profile.

Enjoy this elegant dish as a centerpiece for your next dinner. A perfect balance of herbaceous crust and juicy duck awaits.

→ How do you achieve a crispy crust on duck breast?: Score the skin carefully without cutting the meat, then sear skin-side down over medium heat to render fat and crisp the skin before roasting.
→ What herbs are used in the crust?: Fresh rosemary, thyme, parsley, garlic, and lemon zest combine with olive oil to form a flavorful herb paste.
→ What temperature should the duck reach when cooking?: Roast until the internal temperature reaches around 57°C (135°F) for medium-rare, ensuring juicy tenderness.
→ Can the herbs be substituted?: Yes, sage, tarragon, or chives work well as alternative aromatic herbs for the crust.
→ How long should the duck rest after roasting?: Let the duck breasts rest for about 5 minutes after removing from the oven to allow juices to redistribute.