Roasted Duck Breast with Chimichurri

Name: Roasted Duck Breast with Chimichurri
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 duck breasts (8 oz each); 1 tsp kosher salt; 1/2 tsp black pepper; 1 cup fresh flat-leaf parsley, packed; 1/4 cup fresh oregano leaves; 4 cloves garlic; 1/3 cup extra virgin olive oil; 2 tbsp red wine vinegar; 1/4 tsp red pepper flakes; 1/4 tsp salt

45 min 2 servings Medium

All Recipes

Perfectly rendered duck breast with crispy skin, paired with a bright and herbaceous chimichurri sauce that cuts through the richness.

Prep

15 min

Cook

20 min

Total

45 min

Servings

Difficulty

Medium

Duck breast is a luxurious cut that is surprisingly easy to cook. The key is scoring the fat cap and starting in a cold pan to slowly render the fat, creating impossibly crispy skin. The bright, garlicky chimichurri provides the perfect herbal counterpoint to the rich, gamey meat.

Instructions

Make chimichurri

Finely chop parsley, oregano, and garlic (do not use a blender — hand-chopping is best for texture). Mix with olive oil, red wine vinegar, red pepper flakes, and salt. Let sit for at least 30 minutes for flavors to meld.

Score the duck

Score the fat cap of each duck breast in a tight crosshatch pattern about 1/4 inch deep, being careful not to cut into the meat. Season both sides with salt and pepper.

Start cold

Place duck breasts skin side down in a COLD cast iron skillet. Turn heat to medium-low. Cook for 12-15 minutes as the fat slowly renders and the skin becomes deeply golden and crispy.

Pro tip: Starting in a cold pan is the secret — it allows the fat to render gradually without burning the skin.

Sear the meat side

Flip and cook meat side down for 3-4 minutes for medium-rare (130°F internal). The meat should be rosy pink inside.

Rest and slice

Rest for 10 minutes skin side up (so the skin stays crispy). Slice thin against the grain. Fan on a plate and spoon chimichurri generously over the top.

Serving Suggestions

Slice thin and fan on a plate with chimichurri drizzled over the top. A side of roasted fingerling potatoes cooked in the rendered duck fat is a decadent bonus.