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Garlic-Thyme Roasted Duck Breast

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Ingredients

  • 2 duck breasts skin on
  • 1 tbsp olive oil or rendered duck fat
  • 3 garlic cloves smashed
  • 1 tsp fresh thyme leaves or 1/2 tsp dried
  • Sea salt and freshly cracked pepper
  • Optional: 1 tbsp balsamic vinegar or splash of lemon juice to finish

Instructions

  • Preheat oven to 400°F (200°C).
  • Score the duck skin in a crisscross pattern without cutting into the meat. Season both sides generously with salt, pepper, and thyme.
  • Heat a cast-iron or oven-safe skillet over medium heat. Place the duck breasts skin-side down in the cold pan (no oil needed yet—duck will render its own fat).
  • Slowly render the fat, about 5–7 minutes, until the skin is crisp and golden. Pour off excess fat if needed (save it for roasting veggies later!).
  • Flip the duck, add garlic cloves to the pan, and sear the other side for 1–2 minutes.
  • Transfer the skillet to the oven and roast for 5–7 minutes, or until the duck reaches desired doneness (135°F for medium-rare).
  • Rest for 5–10 minutes before slicing. Drizzle with optional balsamic or lemon juice for a bright finish.