Crispy-Skin Duck Breast (Carnivore-Only) - For the Carnivore Diet
This method gives you the classic restaurant-style duck breast with shatteringly crisp skin and tender, medium-rare meat using only salt and animal fat. It’s straightforward: score, salt, start in a cold pan, and render slowly so the skin turns into a thin, glassy layer.
The two keys are scoring just the skin (not the meat) and starting skin-side down in a cold pan so the fat renders gradually without burning. Pour off and save the rendered duck fat as it collects—liquid gold for cooking eggs, steaks, or searing tomorrow’s meal.
Finish to your preferred doneness on the stovetop or with a brief oven blast. Rest before slicing so the juices settle, then spoon warm drippings over the meat. For a richer finish, whisk a small knob of butter into the hot pan juices off heat.
Serve as is, or pair with a fried egg cooked in the reserved duck fat. Leftovers are excellent cold, sliced thin. Store rendered fat in a jar in the fridge for future carnivore cooking.
Ingredients
- 2 skin-on duck breasts (about 6–8 oz each)
- 1 to 1.5 teaspoons fine salt
- 1 tablespoon duck fat, tallow, or ghee (optional to start the sear)
Instructions
- Pat the duck breasts very dry. Using a sharp knife, lightly score the skin in a crosshatch pattern every 1/4 inch, taking care not to cut into the meat.
- Season both sides evenly with salt. Let sit at room temperature for 15 minutes while you set up.
- Place the breasts skin-side down in a cold, heavy skillet (cast iron or stainless). Add a small spoon of duck fat, tallow, or ghee only if your pan tends to stick.
- Cook over medium-low heat 8–12 minutes, pressing gently so the skin makes full contact. As fat renders, carefully spoon or pour excess into a heatproof jar and reserve.
- When the skin is deep golden and very crisp, flip and cook 2–4 minutes for medium-rare. For thick breasts, transfer the pan to a 375°F (190°C) oven for 4–6 minutes to finish.
- Target doneness: 125°F rare, 130–135°F medium-rare, 140°F medium. Remove a few degrees early; temperature will rise while resting.
- Rest 5–7 minutes skin-side up on a rack or plate. Slice across the grain and spoon over some warm rendered fat and pan juices. Finish with a pinch of salt if desired.