Pan-Seared Duck Breast
activeCrispy-skinned duck breast with pan sauce and roasted vegetables
Chef's FeatureSpecialGluten FreeSauteOven
2 portions40 min labor
Instructions
1. Score duck breast skin in a crosshatch pattern.
2. Season generously with salt and pepper.
3. Place skin-side down in a cold pan, turn heat to medium.
4. Render fat for 8-10 minutes until skin is deeply golden.
5. Flip and cook 4 more minutes for medium-rare.
6. Rest duck breast 5 minutes, then slice on the bias.
7. Deglaze pan with chicken stock, mount with butter for sauce.
8. Serve over roasted carrots and potatoes.
Cost Summary
Batch (2 portions)
Food Cost
$23.05
Labor Cost
$16.67
Total Cost
$39.71
Per Item
Food Cost
$11.52
Total Cost
$19.86
Menu Price
$42.00
Profit
$22.14
Margin
52.7%
Ingredients
| Ingredient | Quantity | Unit | Line Cost |
|---|---|---|---|
| Black Pepper | 0.25 | oz | $0.16 |
| Carrots | 0.50 | lb | $0.45 |
| Chicken Stock 32oz | 4 | oz | $0.54 |
| Duck Breast | 1.50 | lb | $20.25 |
| Extra Virgin Olive Oil | 1 | oz | $0.19 |
| Kosher Salt | 0.50 | oz | $0.05 |
| Russet Potatoes | 1 | lb | $0.79 |
| Unsalted Butter | 2 | oz | $0.62 |
Cook History
- Cooked on Feb 28, 2026 (menu: Feb 28, 2026)
Ratings
4.5 / 5(2)- ★★★★★Skin was incredibly crispyMar 2, 2026
- ★★★★☆Good but needed more rest timeMar 2, 2026