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Pan-Seared Duck Breast with Sage & Pear Sauce

Pan-Seared Duck Breast with Sage & Pear Sauce (AIP, SCD)

  • Author: Jaime Hartman
  • Total Time: 30 mins
  • Yield: 2 servings 1x


The simple and elegant recipes are the best… this pan-seared duck breast dish proves that to be true! Fried sage leaves and pears complement the duck flavors, making it a dish that anyone would be wowed by.




  1. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores 1/8 inch apart.
  2. Season breasts with coarse salt, more heavily on the skin side.
  3. Place duck breasts, skin side down, in a large, cold cast iron skillet or saute pan. To keep the edges from curling up, press duck breasts down with the help of a smaller skillet or pan. Place pan over low to medium-low heat and allow to cook for about 15 minutes or until much of the fat has rendered.
  4. Remove top skillet and increase heat to medium. Check to see if skin as a brown as desired. If it is, flip immediately to flesh side. If not, allow to cook another minute before flipping.
  5. Cook over medium heat for 1-5 minutes, until breast has reached 130° F for medium-rare, 140° F for medium, or 155° F for well done.
  6. Remove cooked breasts and set aside to rest while you make the sauce.
  7. Pour off fat (and save for another use), leaving just about 1 tablespoon in the pan and return it to medium heat.
  8. Toss whole sage leaves in fat, allowing them to sizzle and fry for just a minute or two. Use a slotted spoon to remove the leaves and set aside.
  9. Add pears and dried sage and cook, stirring, just until slightly soft and browned (about 2 minutes).
  10. Add broth and vinegar and cook, stirring, until the sauce becomes thick and syrupy (about 4 more more minutes). Taste and season with salt if needed.
  11. Cut duck breast into 1-2 inch slices and fan on serving plate. Top with pear sauce and garnish with fried sage leaves before serving.
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Entree