Pan Seared Duck Breast with Persimmon Grapefruit Sauce

Pan Seared Duck Breast with Persimmon Grapefruit Sauce - With this combination you can create a luxurious fine dining experience in just 30 minutes | omnivorescookbook.comPan searing a duck breast is the quickest and easiest way to enjoy this delightful bird. In this recipe, the duck is marinated briefly in a soy-sauce-based liquid to infuse a succulent umami. It is cooked until the skin is perfectly crisped, yet the meat remains a juicy medium rare – it’s as if you have bacon and steak in a single cut of meat. It is served with a bright, fruity puree of persimmon and grapefruit. With this combination you can create a luxurious fine dining experience in just 30 minutes.

If you haven’t put pan fried duck breast on your regular recipe rotation, you should, now.

Growing up, I ate quite a number of duck dishes, most of them braised or stir fried. Back in China, the only two cuts I could find in supermarkets were bone-in duck legs and half-ducks. Plus, the quality of these cuts was just so-so. If they weren’t slow cooked, nine out of ten ducks would end up tough and dry. I believed that roasting the bird whole was an absolute necessity, because, all other things being equal, it yields a tenderer and juicier texture with more flavorful meat. That’s why I considered spending four hours to slow cook a duck to be totally worth the time.

The only perfectly cooked duck breast I’d ever had was in Paris, three years ago. I ordered duck breast at a small bistro for lunch, and it was served rare. It was closer to a steak than poultry. The flesh had a very red color and blood oozed out as I sliced it. It was the first time in my life eating rare meat, and MAN, was it GOOD! I believe it was the chef’s decision to make the dish perfect by serving it practically raw, and I appreciate the chef making that call for me. My philosophy on cooking duck was turned completely upside down.

Pan Seared Duck Breast with Persimmon Grapefruit Sauce - With this combination you can create a luxurious fine dining experience in just 30 minutes | omnivorescookbook.com

I thought back on this transformative experience as I planned how I’d cook this Rohan Duck Breast from D’artagnan. I simply seared it over low heat on the stovetop until the skin was perfectly browned and the meat had reached medium rare. That’s it!

When I heard the clear, crisp crack, the moment the knife sliced into the skin (just like when breaking a perfectly crisped slice of bacon), I knew I had done the right thing. When the knife went a bit further, I could see the juice seeping out from the lovely pink-hued meat. The first bite of duck? It transported me back three years and east 5000 miles, to the duck breast I’d had in Paris. The best one I ever had.

Pan Seared Duck Breast with Persimmon Grapefruit Sauce - With this combination you can create a luxurious fine dining experience in just 30 minutes | omnivorescookbook.com

Just like with steak, when you choose the right cut of duck, the job is already halfway done. Basically, you don’t even need any seasoning other than salt and pepper, to make a wonderful main dish.

On the other hand, I was tempted to try something new, to make the meal even better. I cooked these duck breasts in two batches. The first batch I simply seasoned with salt and pepper, like I’d season a steak before grilling. The second time, I concocted a marinade, one we often use in Chinese cooking, to add a bit of seasoning to the meat with a very brief marinating session.

I have to say that I loved them both. The marinated one turned out a bit less gamey, with the meat a bit more moist and the saltiness dispersed more evenly.

I cooked a sauce of persimmon and grapefruit (inspired by the persimmon glazed duck recipe by Emeril Lagasse from the Food Network). These two fruits are both in peak season now and the their flavor went wonderfully with the duck.

While you don’t need to make a sauce at all, to enjoy this magnificent duck, when I dipped the duck into the sauce and had a small bite, it reminded me of foie gras. How amazing is that?

One more word about food safety

The official word from the USDA is that duck breast should be cooked to at least 160°F and preferably to 170°F, which will almost certainly result in an overcooked and dry piece of meat (unless you’re fluent in confit or sous vide). But is it safe to eat duck when it’s still pink inside? The short answer is, if it’s free-range organic, the chance that you’ll get sick from eating raw duck is much slimmer than if eating raw chicken. Rare duck meat is considered safe to eat because it does NOT involve the same risk of bacterial infection chicken does.

Should you serve your duck the hundred-percent-safe way or the right way? The decision is totally up to you. As for me, I’ll always choose the latter.

Pan Seared Duck Breast with Persimmon Grapefruit Sauce - With this combination you can create a luxurious fine dining experience in just 30 minutes | omnivorescookbook.com

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5.0 from 5 reviews
Pan Seared Duck Breast with Persimmon Grapefruit Sauce
 
Prep time
Cook time
Total time
 
The recipe is inspired by inspired by the persimmon glazed duck recipe by Emeril Lagasse from the Food Network.
Author:
Recipe type: Main
Cuisine: Asian Fusion
Serves: 2
Ingredients
Marinade
Sauce
  • 1/2 cup diced persimmon
  • 1/2 cup freshly squeezed grapefruit juice
  • 2 tablespoons sugar
  • 1 tablespoon minced shallot
  • Freshly grated black pepper
Instructions
  1. Score the skin side of the duck breast in a 1/2-inch (1 cm) crosshatch pattern with a sharp knife. Be careful not to cut into the duck flesh. You should cut almost completely through the skin, leaving a very thin layer of it intact.
  2. Combine Japanese sake, light soy sauce, Sichuan peppercorn, and salt in a large bowl. Stir to mix well. Add duck breast. Gently rub both sides with the marinade. Place half of the Sichuan peppercorns and one piece of ginger on the lean side of each duck breast and return the duck to the marinade, skin side down. Let marinate for 1 to 2 hours.
    Pan Seared Duck Breast Cooking Process | omnivorescookbook.com Pan Seared Duck Breast Cooking Process | omnivorescookbook.com
  3. Combine persimmon, grapefruit juice, sugar, and shallot in a deep cup. Mix with an immersion blender until it forms a consistent slurry.
    Pan Seared Duck Breast Cooking Process | omnivorescookbook.com
  4. Transfer duck breasts to a plate and discard the marinade (including the dry ingredients). Dry with a paper towel.
  5. Place duck breasts into a heavy nonstick skillet, skin side down. Turn on medium low heat.
    Pan Seared Duck Breast Cooking Process | omnivorescookbook.com Pan Seared Duck Breast Cooking Process | omnivorescookbook.com
  6. When the duck start to sizzle, press gently with a spatula so that the skin is seared evenly. Press until the skin is set. Continue cooking until the skin renders extra fat and turns golden brown. Flip to cook the other side until the meat reaches the desired doneness. A thermometer inserted to the thickest part should read 135 F (58 C) for medium rare, 145 F (62 C) for medium, or 150 F (65 C) for medium-well. The whole cooking process usually takes 15 to 20 minutes. Immediately transfer duck breasts to a serving plate, skin side up. Cover loosely with aluminum foil. Let rest for 10 minutes. (*see footnote 1)
    Pan Seared Duck Breast Cooking Process | omnivorescookbook.com Pan Seared Duck Breast Cooking Process | omnivorescookbook.com
  7. While resting the duck, transfer the persimmon puree to a small saucepan. Turn on medium heat. Stir occasionally. Cook until it reduces by half or reaches desired thickness. Remove from heat. Serve the sauce alongside the duck breast.
    Pan Seared Duck Breast Cooking Process | omnivorescookbook.com
  8. Serve immediately.
Notes
You can use the rendered duck fat to cook a quick side dish, such as sauteed potato slices or vegetables. The simplest sautee will taste phenomenal when made with duck fat. When I was serving the dish, I julienned a sweet potato and used the duck fat and a bit of butter to cook the the sweet potato over medium high heat until charred and crispy (like hash browns). Seasoned it with salt and pepper and garnished with a bit of parsley. It worked like magic.

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The nutrition facts are calculated based on 1 of the 2 servings generated by this recipe.
Pan Seared Duck Breast Nutrition Facts | omnivorescookbook.com

Pan Seared Duck Breast with Persimmon Grapefruit Sauce - With this combination you can create a luxurious fine dining experience in just 30 minutes | omnivorescookbook.com

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Meet Maggie

Born and raised in Beijing, Maggie now calls Texas home. She’s learned to love barbecue, but her heart belongs to the food she grew up with. For her, Omnivore’s Cookbook is all about introducing cooks to real-deal Chinese dishes, which can be as easy as a 30-minute stir-fry or as adventurous as making your own dim sum. Recipes, step-by-step photos and video are the tools she uses to share her knowledge—and her enthusiasm for Chinese food.

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24 thoughts on “Pan Seared Duck Breast with Persimmon Grapefruit Sauce

    1. Maggie Post author

      Now I have to try the persimmon salsa! I used to serve it as dessert, but now I’d love to explore its potential to pair with savory food! Thanks for sharing the idea 🙂

      Reply
  1. Denise

    I came over here to check in on your videos and instead I found an amazing duck recipe. I, too, agree that there is nothing like the perfectly cooked duck. And they really know how to do it right in Paris!

    Reply
    1. Maggie Post author

      Oops, I’m busted! I never got to finish editing my beef bowl video, because the sound recording I did wasn’t so good. I have been procrastinated on the editing until now. It’s funny. I was just discussing about making video with a good friend today, and we both agree it’s a shift that bloggers need to focus on from now (if not too late!).
      I’m surprised you remembered my blog Denise! And I appreciate that you pushed me a bit more. I will report back on this.
      Glad to hear you like the recipe 🙂 I think I should record a video about this too! Such a beautiful dish.

      Reply
  2. AiPing | Curious Nut

    I saw your duck post on FB yesterday and craved too much for duck meat and went to go to get myself some Chinese roasted duck today. But it was horrible. Gah! I want yours. Naw. Please? What temperature did you cook the breast meat to?

    Reply
  3. Julia

    That sounds like a perfect dish for my Christmas Dinner! I love duck breast and the fruity sauce sounds delicious. I don’t know if I can wait till Christmas

    Reply
  4. Jesse

    It’s been too long since I’ve had duck, I’ll have to give this one a spin! It looks so delicious, and that sauce sounds perfect for the dish!

    Reply
  5. Kevin | Keviniscooking

    You don’t see too many duck recipes so this instantly caught my eye, but that sauce! Wow, it sounds like a fantastic flavor combo. I would gladly try both versions if I was a house guest 😉
    Beautiful photos. Pinned.

    Reply
  6. Bam's Kitchen

    Your duck looks perfect and that marinade rocks. I have not cooked duck at home as it is just as delicious here at the Cantonese Restaurants in HK. However, now you sparked my interest and how beautiful this would be to serve as part of a holiday dinner. Love that sear and the crispy skin. Sharing everywhere!

    Reply
  7. Charlie

    When I first signed up for your emails, somehow I missed downloading your e-book.

    Is there a way I can still get it?

    Reply
  8. Vicky @ Avocdo Pesto

    I have never had duck served rare! I’m intrigued – sounds like quite the meal in Paris that you have now recreated. Love the persimmon grapefruit sauce – I need to try making that asap! I love smoked duck but never cook with it myself, need to get on that!

    Reply
    1. Maggie Post author

      If you consider the duck as a steak, it doesn’t sound so strange to serve it rare, right? I love how tender and moist a piece of duck taste, when you don’t cook it through. Hope you enjoy the dish! 🙂

      Reply