Garlic Thyme Duck (Goose) Breast

Posted by Jenni Harris on Jul 27, 2016 4:25:00 PM


  • Pastured Duck Breast
  • 1 Tbl Olive Oil
  • 2 Cloves Garlic (whole and smashed)
  • 2 Sprigs Fresh Thyme
  • 2 Tbl Butter
  • Kosher Salt
  • Black Pepper


First and foremost, you will want to score the duck breast. Cross-hatch the skin (making sure not to cut into the meat). Season both sides generously with salt and pepper.

Once seasoned, heat the olive oil in a pan over medium heat. Place the duck breast skin side down and begin to render out the fat and crisp the skin (10-15 minutes).

Once the fat is rendered and the skin is a beautiful amber brown, drain out all but about a tablespoon of the duck fat in the pan. Add in the butter, garlic and thyme. Spoon the fat and butter over the breast as it finishes cooking (approximately 2-3 minutes).

Don’t forget duck breast is safe and delicious at medium rare!

Tallow Be Thy Name is a new non-dairy butter substitute made from grassfed beef tallow.
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