If there is a bedrock duck breasts recipe, it is this one. One of the most common requests I get from readers is for step-by-step instructions on how to cook a duck breast properly. And this same technique works for goose breasts, as well as any other dark meat bird breasts, like pigeons, sharp-tailed grouse and the like.

Here’s how to go about it. 

I know, some of you are thinking, “I know how to do this already, Hank.” To you I apologize; what’s more, my method is idiosyncratic and is likely to be different from yours — but it works. Every time. I’ve cooked thousands of duck breasts, and that’s no exaggeration, and this is how I cook a duck breast. 

So for everyone else, here goes.

A few things before we start. First off, a duck breast is supposed to be cooked like a steak, which is to say rare to medium. That means the proper internal temperature of a duck breast, after the meat rests, is between 125°F and 140°F. No one will stone you to death if your duck breast hits 145, but anything over that and, well, you kinda wrecked it. 

But aren’t ducks poultry, and shouldn’t that be cooked to 165°F? Yes, ducks are birds. But they are red meat birds, and should be cooked like beef. Doing research for my cookbook on cooking ducks and geese, Duck, Duck, Goose: Recipes and Techniques for Cooking Waterfowl, Both Wild and Domesticated, I combed through years and years of data on food borne illness from the CDC and found almost no instances of it in ducks and geese. 

Hell, you can even eat duck tartare if you want. And I do. 

So any duck breasts recipe that tells you to cook the hell out of the meat is either very old — we used to overcook duck on the regular, which is why so many people hated it — or the creator of that recipe has a thing against great tasting meat. Because if you know how to cook duck breast properly, you’ve basically succeeded in making a steak wearing a hat made of bacon.

About that “bacon.” That’s the skin, so be sure to have breasts with skin on them. Skinless breasts require a different set of instructions. I go over those instructions in my cookbook if you’re interested, but the short version is that a skinless duck breast cooks exactly like a similarly sized piece of steak. 

Detailed, and I mean very detailed, instructions are below in the recipe. (I’ve also put together a video for this particular duck breasts recipe.) Follow them and you will soon be able to cook a duck breast in your sleep.

Before you get there, though, I’ll walk you through it quickly. First you want to let your duck breasts come to room temperature. Take them out of the fridge and salt them, then let everything sit for 30 minutes or so. Pat them dry with paper towels. 

With a duck breast like this one (it’s a fat pintail duck I hunted here in NorCal), or fatter, you won’t need much fat or oil to start in the pan. I almost always use rendered wild duck fat (here’s how to render duck fat at home), but you can buy duck fat, too. It’s not 100 percent needed, though. You can start cooking duck breasts with a little oil, lard or butter, too. 

Heat a steel or iron pan — non-stick doesn’t like the high heat we’ll be cooking duck breasts in — over medium-high heat, and just melt the fat. Use a duck breast to smear it around the pan. 

Set down the remaining duck breasts (I find I can do about four or five at a time), and let them heat up. If you set duck breasts down in a pan that’s too hot, the skin will contract very quickly and you will get this little oval indentation near the thin end of the breast that won’t crisp. 

Regardless, it’s a good idea to use your tongs to press down on this part for about a minute, so it relaxes and gets good contact with the pan. A bacon press works well, too. 

One secret of cooking duck breast is to let it cook about three-quarters of the time on the skin side. This renders most of the fat and crisps the skin, which serves as a barrier to the meat, so that side won’t get overcooked. 

You flip the breasts when the skin is browned and crispy — and yes, you can look — then let them cook on the meat side for a few minutes. I have some guidelines for various types of ducks in the recipe card below. 

Finally, you want to kiss the fat sides of the duck breasts by standing them up against each other. This is a trick I learned from cooking morbidly obese mallards and pintails that had been living in the California rice fields, and it works well with store-bought ducks, too. 

Finally, let your duck breasts rest on a cutting board, skin side up. If they are a little underdone, you can tent them with foil, but I rarely do that because it damages your crispy skin. I do like to grind black pepper over the skin as it rests, though. 

Bottom line: this is the duck breast recipe I follow almost exclusively: I really don’t think a nice fat pintail or mallard or wood duck needs more than salt, pepper and a squeeze of citrus or vinegar or a dash of Worcestershire.

That said, I have a long list of wild game sauces here, and many go well with duck. I also have a number of specific recipes that use this technique for cooking duck breasts here on the site, such as:

• Duck breasts with a Nordic beer sauce. 
• German duck with turnips and spätzle. 
• Old school duck bigarade, a precursor to French duck a l’orange. 
• A homey dish of duck breast with apples.