Blog Menu

Pan Seared Duck Breast with Cranberry Maple Sauce

Duck breast is the kind of dish that’s perfect for when you want a special dinner at home or a meal to impress some guests!

This duck breast recipe comes together so easily with just a few simple ingredients using a quick pan sear method on the stove top. Served with a 10-minute cranberry maple sauce. Learn how to cook duck breast with this impressively elegant yet effortless recipe. Perfect for a special dinner at home or to serve a crowd!

Prep TIme

        Prep time: 10 minutes
        Cook time: 10 minutes
        Yield: Serves 4


    •    kosher salt
    •    freshly ground black pepper
    •    1 pound boneless duck breasts

For the Cranberry Maple Sauce:

    •    1 tsp orange zest
    •    1 tbsp orange juice
    •    1 tbsp maple syrup
    •    pinch of kosher salt
    •    1 cup fresh or frozen cranberries
    •    1 sprig fresh rosemary, leaves removed from stem and minced


  1. Place a large cast iron skillet over medium-high heat.
  2. Score the duck breasts using a sharp knife in a diagonal diamond pattern across the fat side of the breast. Score deeply but don't cut through the flesh, just the fat. Season both sides of the breasts liberally with the salt and pepper.
  3. Once hot, place the duck fat side down into the skillet.
  4. Sear until the fat becomes crispy and turned a deep golden brown color, about 3-5 minutes.
  5. Flip the breasts over in the pan and sear on the other side for an additional 3-5 minutes.
  6. Remove the duck from the skillet when the internal temperature has reached 130°F (medium-rare). Transfer to a plate or cutting board, cover and let rest for 5-10 minutes before slicing.
  7. To make the cranberry maple sauce, combine all the ingredients in a small sauce pot over medium-low heat.
  8. Bring to a simmer then reduce the heat to low. Stir and help break down the cranberries with a spatula as they cook until thickened, about 10 minutes. Turn off the heat and let sit (mixture will thicken more as it cools). Serve with the seared duck breasts.

This great family recipe is thanks to RUNNING TO THE KITCHEN at


Leave a comment

Please note, comments must be approved before they are published