Crispy Skin Reverse-Sear Duck Breast
Most people overcook duck because they fear the fat. Reverse sear duck breast works with it instead, delivering crispy skin and medium-rare perfection.
Crispy Skin Reverse-Sear Duck Breast
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Category
Dinner
Cuisine
American BBQ
Author:
This recipe comes to us from Tony Ramirez (aka TFTI BBQ), culinary influencer, backyard pitmaster, and friend of Montana Knife Company.
Servings
2
Prep Time
15 minutes
Cook Time
45 minutes
Calories
450
I’ve cooked duck breast dozens of ways over the years, but the reverse-sear duck breast method changed everything. That first bite of perfectly rendered, crispy skin over medium-rare meat? That’s money.
Growing up with a Cajun mom from Louisiana and a Filipino dad who was a Navy chef, I learned early that the best dishes honor tradition and make room for technique. This reverse-seared duck breast does exactly that. The low-and-slow smoke infuses the meat with flavor, and the pan finish makes the skin so crispy it shatters when you bite into it.
Most people overcook duck. They’re afraid of the fat. But when you reverse-sear duck breast, you’re working with the fat instead of against it. The smoker renders it slowly, and the pan crisps what’s left.
Ingredients
Grab the following ingredients to create the perfect reverse-seared duck breast with crispy skin:
- 2 duck breasts (about 8 oz. each)
- Kosher salt
- Your favorite SPG seasoning (I use Hardcore Carnivore Black)
- Your favorite finishing salt (I use Osmo Salt Flakey Sriracha Sea Salt)
Directions
Follow these steps for a perfect reverse-seared duck breast every time:
Score the duck breast skin
- Place your duck breasts skin-side up on a cutting board. Using a sharp, clean knife, score the skin in a crosshatch pattern. Cut through the fat but not into the meat. These scores allow fat to render during cooking, helping your seasoning penetrate more deeply.
- Space your cuts about half an inch apart. Take your time here. Clean, even scores mean even rendering, and even rendering means crispy skin across the entire surface.
Season your reverse-seared duck breast
- Season the skin side generously with kosher salt. The salt draws moisture from the skin, which helps it crisp later.
- Flip the breasts and season the meat side with SPG. Let the seasoned duck sit at room temperature for 10 minutes as your smoker comes up to temperature.
Smoke low and slow
- Preheat your smoker to 225°F. Fruit woods like cherry or apple work well with duck, though hickory adds a bolder smoke flavor if that’s your preference.
- Insert your meat thermometer probe into the thickest part of one breast. Set your target temperature to 130°F, but plan to pull the duck when it reaches an internal temperature of 115°F. The reverse-sear duck breast method relies on this two-stage cooking process.
- Place the duck breasts directly on the grate, skin-side up. Close the lid and let the smoker do its work. This takes about 25–35 minutes, depending on the thickness of your breasts.
Sear for crispy skin
- During the smoking phase, place a cast-iron skillet on your stovetop. Do not preheat it. When your reverse-seared duck breast hits 115°F, pull it from the smoker and place it skin-side down in the cold pan.
- Turn the burner to medium heat. Starting in a cold pan lets the fat render slowly as the temperature climbs. You’ll hear the sizzle build gradually. This is exactly what you want.
- Watch the internal temperature. The carryover heat from smoking, plus the pan heat, will push it toward your target. Pull the duck when it reaches an internal temperature of 125°F to 130°F. The breasts will coast up to 130°F to 135°F during the rest.
Rest and slice your reverse-sear duck breast
- Transfer the duck to a cutting board and let it rest for 10 to 15 minutes. I know it’s tempting to cut in early, but resting allows the juices to redistribute. Skip this step, and those juices end up on your cutting board instead of in your mouth.
- After resting, use a sharp knife to slice the reverse-seared duck breast against the grain into half-inch medallions. The meat should be rosy pink throughout with a dark, lacquered crust on the skin side.
- Finish with a sprinkle of Osmo Salt Flakey Sriracha Sea Salt over the sliced duck. Serve immediately.
Recipe Note
Chef’s Tips for the Best Reverse-Sear Duck Breast
Want your reverse-seared duck breast to turn out perfect? Follow these tips from my years of backyard experimentation:
- Pat the skin dry before scoring. Moisture is the enemy of crispy skin. I use paper towels and press firmly.
- Score deeper rather than shallower. Shallow scores don’t render fat properly. Get into that fat layer, but stop before you hit meat.
- Don’t skip the cold pan start. Hot pans seize the fat before it can render. Cold pan, medium heat, patience.
- Use a wireless thermometer for the smoke phase. Opening the smoker repeatedly drops the temperature and adds cook time.
- Rest on a wire rack instead of a flat plate. Air circulation underneath keeps the skin from getting soggy.
- Sharpen your knife before slicing. A dull blade tears the crispy skin and shreds the meat. Clean cuts make for better presentation and texture.
Why the Reverse-Sear Method Works for Duck Breast
Duck breast has a thick, fat cap that needs time to render. Traditional high-heat methods cook the meat before the fat breaks down, leaving you with chewy skin and overcooked flesh.
The reverse-sear duck breast approach flips the script.Low smoker temperatures give the fat time to render without overcooking the meat. The finishing sear crisps the already-rendered skin in minutes. You end up with medium-rare meat and skin that crunches like a chip.
I’ve tested this method dozens of times with different temperatures and timings. The 225°F smoke to 115°F internal temperature, followed by a cold-pan sear to 130°F, delivers the most consistent results.
Your guests will think you trained at a French culinary school. Let them believe it.
What to Serve With Reverse-Seared Duck Breast
This reverse-sear duck breast pairs well with sides that complement its rich, smoky flavor.
A simple arugula salad with shaved parmesan and lemon vinaigrette cuts through the richness. Roasted root vegetables like parsnips or carrots add sweetness that plays off the savory duck. For heartier options, creamy polenta or mashed potatoes give you a base to catch the juices.
Keep your sides simple. The duck is the star here.
