Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

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Pan Roasted Duck Breast

  • Yield: 6 servings


  • 3 duck breasts
  • Essence
  • 1 tablespoon olive oil


  • Preheat the oven to 400 degrees F. Season the entire duck breast with Essence. In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, on the bias, into 1/2-inch pieces. Serve the duck with the Fois Gras Bread Pudding.