Pan Fried Duck Breast with Chunky Lobster Sauce

Jump to Recipe

Duck is such a sexy poultry and delicacy. It’s a bit healthier than chicken. Yes. It is fatty but the fat is healthier than chicken. Render off the fat from duck breasts and use the fat to cook with. I especially love to use the fat for cooking potatoes, like this Smashed Fingerling Potatoes.

To maximize extracting the fat, I first place the duck breasts skin-side down in an unheated pan. Cook oven medium low or low heat and just let the fat render. Season with salt and freshly ground black pepper and give the meat side a quick sear for a couple of minutes. The skin comes out crispy and the meat remains tender.

To accompany the duck, I make a beautifully flavored Chunky Lobster Tails Sauce. Some of he duck fat is used to cook the sauce. We thoroughly enjoyed the combination of duck and lobster. I hope you will try this combination and enjoy it as much as we do. Happy Cooking!

Try these favorite recipes:

Braised Duck Legs | Stovetop Recipes

Smashed Fingerling Potatoes

Want more wholesome and healthy recipes? Sign up for exclusive email updates.  Follow Us on Social Media: YouTube, Pinterest, Instagram,Twitter, Facebook,LinkedIn

4 from 2 votes

Pan Fried Duck Breasts with Chunky Lobster Sauce

This easy duck breast wiith chunky lobster sauce recipe is perfect for a gourmet dinner. It's quick and easy to make.

Course Al La Carte, Dinner, Entree, Lunch, Main Course
Cuisine American, Stovetop
Keyword Chardonnay, Crispy skin duck breasts, duck breasts, Gluten Free Recipes, How long to cook duck breasts, How to cook duck breast, Keto, Keto Friendly recipes, Ketogenic, Lobster sauce, Lobster Tails, Lobsters, Old Bay Seasoning Recipes, Turmeric, White Wine
Prep Time 8 minutes
Cook Time 30 minutes
Resting Time: 5 minutes
Servings 4 People
Calories 304 kcal
Author Yasmin Jackson



  • 24 ounces duck breasts about 4 breasts. I use Muscovy Duck.
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground black pepper


  • 18 ounces lobster tails about 3 tails – shells removed
  • 1 medium shallot peeled and finely diced
  • 2 cloves garlic crushed or finely minced
  • 2 teaspoons fresh thyme leaves finely chopped
  • 1 tablespoon fresh dill finely chopped
  • 1 teaspoon Turmeric
  • 1 teaspoon old bay season
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup white wine I use drinkable white wine – Chardonnay
  • 1 tablespoon duck fat can use up to 2 tablespoons



  1. Rinse the duck breasts and use paper towels to pat them very dry.

  2. Place the duck breasts, skin-side down in a large saute or frying pan.

  3. Place the pan with the breasts on the stove and turn on the heat to medium low or low.

    Note: Do not turn on the heat until after the duck is in the pan.

  4. Cook the breasts skin-side down for 20 minutes. The skin will stick to pan and as it gets closer to 20 minutes cook time, the skin will release easily. The duck skin will give quite a bit of fat.

  5. 20 Minutes later. Season the duck meat with most of the salt and pepper, and reserve just a little bit for each of the duck meat.

  6. Flip the duck breast onto its meat side and sear for about 2 minutes until lightly brown.

  7. Remove the breasts to a platter and allow to rest 5 to 10 minutes. Reserve 1 to 2 tablespoons of the duck fat for cooking the lobster.

    Note: Save any remaining duck fat for another use.


  1. Season the lobster chunks with the turmeric, old bay seasoning, salt and black pepper. Mix to coat.

  2. Heat 1 to 2 tablespoons of the reserved duck fat over medium heat.

  3. Sauté the shallots for 1 minute.

  4. Add the garlic, thyme and dill. Stir. Cook 30 to 60 seconds.

  5. Add the lobster chunks. Stir and cook 2 to 3 minutes.

  6. Use a kitchen tong to flip the lobster chunks and cook 2 to 3 more minutes.

  7. Carefully pour in the white wine. Cook until reduced to half. Takes about 1 to 2 minutes.

  8. Turn off the stove and transfer the lobster and sauce to a serving bowl.

Slice the duck breasts and serve with the chunky lobster sauce. Enjoy.

Recipe Notes

Tutorial Video Available : Pan Fried Duck Breasts with Chunky Lobster Sauce

Nutritional Information will vary depending on your actual serving size.

In this recipe I use Muscovy Duck but you can substitute your favorite type of duck breasts. If you use a thick skin duck you will want to give it a few scores (cuts) on the skin without cutting into the duck meat.

Nutrition Facts
Pan Fried Duck Breasts with Chunky Lobster Sauce
Amount Per Serving
Calories 304 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Trans Fat 1g
Cholesterol 180mg60%
Sodium 1123mg49%
Potassium 617mg18%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 40g80%
Vitamin A 168IU3%
Vitamin C 13mg16%
Calcium 60mg6%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
Please follow and like us:
Rate this recipe

Leave a Reply