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    Home » Meat » Duck

    Seared Duck with Mustard Sauce

    Published: Jun 14, 2022 · Leave a Comment

    Jump to Recipe Print Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This easy seared duck is made with duck meat cooked in a hot pan and topped with an easy mustard pan sauce.

    seared duck with mustard sauce on a serving platter.

    Lately I’ve been expanding my dinner repertoire with some lesser-known entrées.

    For instance, duck!

    At least where I live, duck isn’t that common on the menu. But it’s one of those meats that feels a little extra fancy, and with good reason: it can be rather fatty and rich.

    Duck does have some good things going on nutrition-wise, like B vitamins, and it’s also pretty versatile. Julia Child’s Mastering the Art of French Cooking has some amazing gourmet recipes!

    At least for now, though, I’m keeping it simple with foolproof, basic techniques. Slow-roasted duck with sweet and sour sauce was a success! And for a faster option, pan-searing really is the way to go.

    For this seared duck, we’ll also be whisking up a mustard and honey sauce, with everything ready to serve in about 30 minutes!

    What Kind of Equipment Do I Need For Seared Duck?

    I recommend using a fairly large pan to minimize splatter from the duck fat.

    I use a Lodge 12″ carbon steel skillet.

    And, yes, putting the duck in a cold, dry pan is correct. The duck has enough fat, so you don’t need to add extra oil or butter!

    You may want a digital thermometer when checking on the doneness. (For something higher-end try the OXO instant-read digital thermometer.)

    Can I Use Wild Duck (Game Meat)?

    Sure, you can use wild duck!

    Wild game duck tends to be smaller, so the pieces may cook more quickly than what you would buy at a store. Your thermometer will help if that’s the case.

    Do I Really Have To Cook It Skin-Side Down?

    Yes. There’s a layer of fat under the skin, and you want to cook that side first to help render the fat.

    How to Make Seared Duck

    Start by patting the duck dry and salting both sides.

    Then place the pieces in a cold, dry pan with the skin-side down.

    searing duck in a pan.
    Place Duck in a Dry Pan

    Cook for about 10 minutes on medium-low heat. The skin should be getting crispy.

    Flip the pieces, and cook them for another 6 to 8 minutes.

    duck skin-side up in pan.
    Flip Duck in Pan

    Check the progress with your thermometer. A good temperature could be anywhere from 145 degrees to 165 degrees, depending on whether you’re aiming for medium, medium-well, or done.

    meat thermometer reading 155.
    Cook to Desired Doneness

    When the duck is done, take it out of the pan and let it rest on a cutting-board skin-side up. Leave the duck fat in the pan.

    How to Make the Mustard Sauce

    In a bowl, whisk together some white wine vinegar, yellow mustard, honey, garlic clove, and optional red chili flakes.

    Add this mixture to the duck fat that was left in the pan, and cook over medium heat for a couple of minutes. Keep whisking! The sauce should be smooth and thick by the time you’re done.

    mustard sauce in pan.
    Simmer the Mustard Sauce

    Finally, slice the duck, and serve it with a drizzle of sauce!

    Sides like air fryer acorn squash, bourbon sweet potato casserole, or baked zucchini and squash would pair perfectly with this seared duck!

    seared duck with mustard sauce on a serving platter.
    seared duck with mustard sauce on a serving platter.
    Print Recipe Save Recipe Saved!
    5 from 1 vote

    Seared Duck with Mustard Sauce

    This easy seared duck is made with duck meat cooked in a hot pan and topped with an easy mustard pan sauce.
    Author: Sarah Trenalone
    Prep Time2 mins
    Cook Time18 mins
    Rest Time10 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free
    Servings: 2 people
    Calories: 324kcal
    Freezer Friendly?

    No

    Will It Keep?

    2 Days (Fridge)

    Prevent your screen from going dark

    Equipment

    • Digital thermometer

    Ingredients

    Seared Duck:

    • 2 skin-on duck breasts (~16 ounces)
    • ¼ teaspoon sea salt

    Mustard Sauce:

    • ¼ cup white wine vinegar Or use rice vinegar
    • 1 tablespoon yellow mustard
    • 1 tablespoon honey
    • ½ teaspoon red chili flakes (optional)
    • 1 garlic clove, minced

    Instructions

    • Pat the duck dry on both sides. Sprinkle both sides with salt.
      Place in a cold, dry pan skin-side down and turn the heat to medium-low. Cook about 10 minutes, or until the skin is brown and crispy. 
      searing duck in a pan.
    • Flip the duck, and cook about 6-8 more minutes, or until the duck reaches desired doneness.
      For medium doneness, cook to 145°F; for medium-well doneness, cook to 155°F; or for well-done cook to 165°. (See recipe notes)
      After removing the cooked duck from the pan, place it on a cutting board to rest skin-side up.
      duck skin-side up in pan.
    • Leave the duck fat in the pan after removing duck breasts. (You should have ~ ⅛ cup of fat in the pan, slightly more or less is fine.)
      Whisk together the sauce ingredients and then add them to the pan. Cook over medium heat, whisking constantly, until the sauce is smooth and thickened (about 2 minutes).
      mustard sauce in pan.
    • Slice the duck and serve with the sauce.
      seared duck with mustard sauce on a serving platter.

    Notes

    The USDA recommends cooking duck to 165°F.

    Nutrition

    Calories: 324kcal (16%) | Carbohydrates: 10g (3%) | Protein: 45g (90%) | Fat: 10g (15%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 174mg (58%) | Sodium: 513mg (22%) | Potassium: 650mg (19%) | Fiber: 1g (4%) | Sugar: 9g (10%) | Vitamin A: 273IU (5%) | Vitamin C: 15mg (18%) | Calcium: 18mg (2%) | Iron: 11mg (61%)
    Tried this recipe?Leave a comment and rating below!
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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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