Few dishes feel as impressive - yet achievable - as perfectly cooked duck breast. When done right, you achieve that irresistible contrast: deeply crisp, golden skin with rendered fat beneath, and tender, blushing-pink meat at the centre. In this guide, we’ll show you how to cook perfect duck breast step by step, focusing on the key techniques that guarantee crisp skin without overcooking the flesh. Served with slow-braised fennel and finished with a glossy orange Campari glaze, this recipe balances richness with bittersweet citrus, turning a simple duck breast into a restaurant-quality dish you can master at home.
Number of servings: 2
Cooking time: 1-2 hours
Preparation time: 1 hour
Ingredients
For the duck
2 duck breasts
Sea salt
For the braised fennel
1 large fennel bulb
1 tsp vegetable oil
80ml dry white wine
20g cold butter
120ml chicken stock
For the orange Campari glaze
100ml fresh orange juice
50ml Campari
10g honey
30g small cube cold butter
Optional garnish: orange segments, fennel leaves
Method
1. Prepare the Duck
Pat the duck breasts completely dry with kitchen paper. Using a sharp knife, trim any excess overhanging skin around the edges — remove only what extends beyond the flesh, being careful not to cut away too much fat, as this is essential for crisp skin.
If there is a small inner fillet attached to the underside, remove it carefully using the Season S3 Boning Knife. Check for any visible sinew; to remove it, gently poke the tip of the knife underneath the sinew, lift it slightly, then glide the blade through to trim it away cleanly.
Turn the duck skin-side up. Lightly score the skin on a diagonal, making shallow cuts through the fat but not into the meat. Repeat in the opposite direction to create a neat crosshatch pattern.
Leave the duck at room temperature for 30 minutes before cooking.
2. Braised Fennel
Trim the fennel bulb, removing the base and tough outer layer. Slice in half lengthways, then thinly slice.
Heat 1 teaspoon vegetable oil in the Season Tri-ply Stainless Steel Frying Pan over medium-high heat. Add the fennel and sauté until lightly caramelised and beginning to soften.
Deglaze with white wine and allow it to bubble for 1–2 minutes. Add a knob of butter and the chicken stock. Cover with a lid, reduce to medium-low, and simmer for 10 minutes until tender and glossy.
3. Orange Campari Glaze
In a small saucepan, combine orange juice, Campari, honey. Bring to a boil, then reduce to a steady simmer.
Allow the liquid to reduce until thickened to a glossy syrup consistency - it should coat the back of a spoon.
Remove from the heat and stir in cold butter until melted and silky. Set aside.
4. Cook the Duck
Pat the duck skin dry again before cooking.
Place the duck breasts skin-side down into a completely cold, dry pan without any oil. Turn the heat to low and gently press the duck flat using the Season Cast Iron Burger Press to ensure even contact.
Allow the fat to render slowly for about 8–10 minutes, or until the skin is deeply golden and the duck is cooked halfway up the side.
Flip the duck and cook the flesh side for 1 minute to finish (for medium-rare).
Transfer immediately to a warm plate and rest for at least 5 minutes before slicing.
5. Slice & Plate
Slice the duck breast either in half or on a slight diagonal.
Spoon a few tablespoons of orange Campari glaze onto the plate. Arrange the duck skin-side up, with the slices slightly overlapping.
Add a spoonful of braised fennel alongside or beneath the duck.
Finish with extra glaze drizzled over the duck and around the plate. Garnish with orange segments and delicate fennel leaves using the Season chef’s tweezers for a refined finish.
