Duck Breast Recipe with Red Wine Sauce

Crispy skin, tender meat, and a red wine pan sauce—this easy-to-follow duck breast recipe brings restaurant-level flavor home.

Pan-seared duck breast with red wine pan sauce, roasted rainbow carrots, and broccolini on a white plate

The Secret to Perfectly Crispy Duck Breast at Home

Duck is easier to cook than you might think. While dishes like duck confit or Peking duck might feel intimidating, the truth is that a perfectly seared duck breast is no harder to master than chicken or steak—it’s just different.

As a professional chef, I’ve cooked a lot of duck over the years, both in restaurants and at home. With just a few essential techniques, you can recreate those restaurant-quality results in your own kitchen—even if it’s your first time.

My Tips for Crispy, Juicy Duck Breast Every Time

Score the skin: Shallow cuts across the skin help fat render out and give you ultra-crispy results.
Start in a cold pan: This slowly renders the fat so the skin crisps without burning.
Treat it like steak: Duck breast is best served medium-rare to medium—beyond that, it starts to get tough. Sear, rest, and slice against the grain.
Make a quick duck pan sauce: Deglaze the fond (the browned bits left in the pan) with red wine for a rich, flavorful pan sauce in minutes—with zero waste.

Next, I’ll take you through the steps to achieve crispy yet tender duck breast perfection, plus we’ll make a simple duck pan sauce with onions, red wine, and butter for a restaurant-worthy finish.

This duck recipe is quick, elegant, and surprisingly easy—perfect for holidays, date nights, or even weeknights when you’re craving something a little special.

Let’s get searing!

Duck breast with red wine pan sauce drizzled over it on a white plate

What You’ll Need to Make Crispy Duck Breast with Pan Sauce

Duck Breast and Pan Sauce Ingredients

2 duck breasts (about 1½ pounds total)
1 cup red wine
½ white onion, thinly sliced
2 tablespoons butter
salt & pepper

Tools You’ll Need to Cook Duck Breast

Heavy-bottomed pan (cast iron or stainless steel)
Knife & cutting board
Tongs & Spatula
Instant-read meat thermometer

Makes: 2 generous servings

Prep: 5 min Cook: 20 min

How to Make Crispy Duck Breast with Red Wine Pan Sauce
Step-by-Step with Photos

Step 1: Pat dry and score the duck skin

Thoroughly dry the duck breasts by patting them with a paper towel.
Using the tip of a very sharp knife, gently score the skin in diagonal lines about ½ inch apart. Be careful to make shallow cuts that go through the skin only, not into the meat.
Repeat in the opposite direction to create a crosshatch pattern, which helps the duck fat render evenly for crispy skin.

Duck breasts patted dry on a paper towel before cooking pan seared duck breast

Scoring duck breast skin with a sharp knife to prepare crispy duck breast

Close up of duck breast skin being scored for even fat rendering

Cross hatched duck breast skin ready for pan seared duck breast recipe

Step 2: Start duck skin-side down in a cold pan

Place the scored duck breasts skin-side down in a cold, dry heavy-bottomed pan (cast iron or stainless steel works best), then turn the heat to medium.
As the pan gradually heats, the duck fat will begin to render slowly—this helps crisp the skin evenly without burning. You don’t need to add oil; the duck fat will begin releasing and pooling in the pan almost immediately.
Avoid moving the duck in the first few minutes. The skin will stick at first, but will naturally release as the fat renders.

Placing scored duck breast skin-side down in cold stainless steel pan for searing

Duck fat rendering in pan while cooking crispy duck breast with red wine pan sauce

Step 3: Flip duck when the skin is golden and crisp

After about 5 minutes, check that the duck is picking up some color and fat is rendering properly. If you see smoke or fat spitting, lower the heat. If nothing’s happening, turn the heat up slightly.
After around 10 minutes, check if the skin is deep golden brown and crisp. If not, continue cooking until it is.
Once the skin is perfectly golden and crisp, flip the duck breasts and sear the flesh side and side edges for a few minutes per side, until evenly browned.

Step 4: Check internal temperature and let duck rest

Use an instant-read meat thermometer to check the internal temperature in the thickest part of each duck breast.
Remove the duck from the pan when it reaches 110°F for medium-rare or 120°F for medium.
Place the duck breasts, uncovered, on a plate or tray to rest for at least 15 minutes—this keeps the skin crispy while the juices redistribute.
As the duck rests, the temperature will continue to rise about 20 degrees, reaching a final temp of 130°F (medium-rare) or 140°F (medium) by the time you slice.

Checking internal temp of pan seared duck breast with instant-read thermometer

Resting crispy duck breasts uncovered on a plate after cooking

Step 5: Make a quick duck pan sauce

Pour off the excess duck fat from the pan into a heat-safe container and reserve it for later. Leave just a thin coating of fat in the pan.
Turn the heat to high, then add the sliced onions and sauté until softened. Deglaze the pan with red wine, scraping up the fond (leftover browned bits).
Bring the wine to a boil and reduce by half, until it thickens slightly. You’ll know it’s ready when you can drag a spoon across the bottom and it leaves a clean line.
Remove the pan from the heat and stir in the butter until the sauce looks glossy and cohesive. Taste and season with salt if needed, then transfer to a ramekin or sauce dish for serving.

Deglazing pan with red wine and onions for duck breast pan sauce

Checking thickness of red wine pan sauce using spoon scrape test

Adding butter to reduce red wine sauce for duck breast recipe

Glossy finished duck pan sauce in skillet ready to serve

Step 6: Slice duck and serve with red wine pan sauce

Once the red wine pan sauce is finished, your duck should be fully rested and ready to slice.
Cut the duck breasts crosswise into thin slices and fan them out on a serving platter or individual plates.
Spoon the pan sauce generously over the top, and serve extra on the side for dipping or drizzling.

Sliced duck breast with red wine pan sauce arranged on wooden cutting board

Chef Tips for Crispy Duck Breast and Red Wine Sauce

Score the duck skin carefully: Shallow cuts help the fat render and the skin crisp. Avoid slicing into the meat, as piercing it allows juices to escape, which can dry out the breast.
Let the duck rest uncovered: Rest the duck breast skin-side up on a plate, uncovered, to keep the skin crisp while juices redistribute. It stays warm for 15 minutes—just enough time to make your red wine duck pan sauce.
Use rendered duck fat to cook your sides: Save that flavorful duck fat to roast squash, Brussels sprouts, or potatoes. It adds rich, savory depth to any side dish.
Mind your portion size: Duck breasts vary in size depending on the breed. Plan for 6 to 8 ounces per person. One large duck breast (around 12–16 oz) can easily serve two.

Perfectly cooked medium-rare duck breast slices on a plate with duck pan sauce, carrots, and broccolini

Ingredient & Flavor Variations for Duck Breast and Pan Sauce

Switch up the duck breast seasonings:

Chinese five-spice for a warm, aromatic flavor
Smoked paprika or ground fennel gives earthy depth
Crushed juniper berries add a wild, savory edge

Add aromatics to the duck pan sauce:

Fresh herbs like rosemary or thyme
Alliums like garlic, shallots, or green onions
Citrus zest, such as orange or lemon
Fruits like orange segments, cherries, or dried figs

How to Store Leftover Duck Breast and Pan Sauce

Fridge: Store leftover duck breast in an airtight container in the refrigerator for up to 3 days. Keep the pan sauce separate in a small sealed container to preserve its texture.
To Reheat: For best results, reheat the duck gently skin-side down in a skillet over low heat to re-crisp the skin, then flip to warm the flesh before slicing. If already sliced, steam briefly in a pan with a splash of water to prevent drying out.
Reheat the pan sauce separately on the stovetop or in the microwave, adding a little water if needed to loosen.
Freezer: Cooked duck can be frozen, but the texture may become grainy once thawed. Slice it into small pieces before freezing and repurpose it in soups, stews, or fried rice, where texture matters less.

A plate with duck breast, duck pan sauce, and vegetables with a glass of wine

How to Serve Duck Breast and Red Wine Pan Sauce

Vegetables: Pair your crispy duck breast with seasonal vegetables for a balanced plate. Go for marinated green beans, sheet-pan Mediterranean vegetables, bacon-fat Brussels sprouts, or sumac-roasted squash—each brings color and texture to complement the duck.

Starches: Serve the duck over a cozy base like roasted garlic and chive cauliflower mash, grilled buttered potato wedges, creamy polenta, or fluffy herbed couscous. These hearty sides soak up the red wine pan sauce beautifully.
Salads: Bright, slightly bitter greens are a great match for the richness of duck. Try a simple chopped salad, arugula with citrus segments, or grilled radicchio and endive for a restaurant-style presentation.
Sauces: Looking for an alternative to the red wine pan sauce? Switch things up with this Chasseur mushroom sauce—it adds a deeply rich and earthy flavor profile that pairs perfectly with duck.
Leftover Ideas: Sliced leftover duck breast is excellent served cold over a salad for lunch the next day. Try it with greens, chopped veggies, and a sesame-soy vinaigrette for an easy meal-prep upgrade.

Perfectly cooked slice of crispy duck breast on a fork with duck pan sauce and vegetables in the background

Duck Breast FAQs

How do I check duck breast doneness without a thermometer?

You can check duck breast doneness without a thermometer by using the poke test. Gently press the meat with your finger—if it feels soft with a bit of resistance (like the fleshy part below your thumb), it’s likely medium-rare. Firmer means more cooked. It’s better to undercook slightly, since duck breast continues to cook while resting, and overcooked duck can turn tough.

That said, the poke test takes practice. If it’s your first time cooking duck, a meat thermometer is your best friend for perfect results.

What kind of red wine should I use for the pan sauce?

My rule of thumb: cook with something you’d actually enjoy drinking. It doesn't need to be expensive, but avoid the bottom-shelf "cooking wines" or the cheapest boxed options. Remember, while the wine matters, your technique—reducing it properly to concentrate the flavor—is what truly makes the sauce.

Do I need to trim duck fat before cooking?

Most duck breasts come pre-trimmed, but it’s a good idea to check. If there are thick flaps of fat that hang over the sides beyond the meat, trim those down a bit. Leave the fat and skin on top of the meat intact—they’ll render in the pan to give you that ultra-crispy duck skin.

Can I cook duck breast well‑done?

You can cook duck breast well-done, but I don’t recommend it. Duck breast is best served medium-rare to medium so the meat stays juicy and flavorful. Cooking it well-done dries it out and makes it chewy. For a tender, restaurant-style duck breast, pull it from the heat at 110°F–120°F, then let it rest to reach its final temp of 130°F–140°F.

Is it safe to eat duck breast pink in the middle?

Yes, it’s generally safe to eat duck breast that’s pink in the middle, as long as it’s cooked to a proper medium-rare temperature (about 130°F to 135°F) and handled safely. Culinarily, we treat duck breast more like steak than chicken. While the USDA recommends cooking poultry to 165°F, many chefs (myself included) prefer this slightly lower temperature for duck for better texture. As long as you’re sourcing high-quality duck and following basic food safety practices, this method is widely used and considered safe by many home cooks and professionals alike.

Sliced crispy duck breast on a plate with red wine pan sauce with onions

That’s it—enjoy your perfectly seared duck breast with red wine pan sauce!

Duck breast doesn’t need to be saved for special occasions. Once you know the method, it’s weeknight-friendly and still fancy enough for a date night or holiday dinner—without hours in the kitchen.

It’s one of those dishes that just works with whatever you’ve got. I even made it while camping once. I cooked some cauliflower and chorizo in the leftover duck fat while the duck was resting, and honestly, it might’ve been the best meal of the trip.

So make it your own and have fun with it. Once you’ve got the technique down, crispy duck breast with pan sauce can turn any night into something special!

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Perfectly cooked duck breast with red wine pan sauce recipe

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