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seared duck with mustard sauce on a serving platter.
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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.
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


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


  • 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.


The USDA recommends cooking duck to 165°F.


Calories: 324kcal | Carbohydrates: 10g | Protein: 45g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 174mg | Sodium: 513mg | Potassium: 650mg | Fiber: 1g | Sugar: 9g | Vitamin A: 273IU | Vitamin C: 15mg | Calcium: 18mg | Iron: 11mg