duck breast recipe

Duck Breasts have become a staple in many of the better restaurants and pubs we love to eat at. Duck Breasts are easy to cook and are a delicious way to introduce more poultry into your diet.&nbsp;&nbsp;

Pan Seared Duck Breast with Sweet Potatoes, Spinach and Onions

Maple Leaf Farms duck breasts (boneless)

potatoes

baby spinach

onions

maple syrup

sea salt (to taste)

black pepper (to taste)

flour

duck fat

chicken stock

parsley

Preheat oven to 350 degrees

Season duck breast liberally with sea salt and black pepper

Place the duck breasts, fat side down, in a cold skillet to render off the fat over medium heat.

Sear the duck breast for 8-10 minutes, trying not to move it until its time to turn it over.

When the skin of the duck breast looks crispy and is a nice shade of dark golden brown drain off the duck fat from the pan and reserve for later use.

Turn the duck breast over to sear on the other side for 4-6 minutes.

Place the duck breast in a preheated oven for 8-10 minutes or until the desired doneness has been reached.&nbsp;&nbsp;

Remove from oven when the desired doneness has been reached and allow the cooked duck breast to rest for about 5 minutes before slicing.

In the pan that you seared the duck breasts add back a tablespoon of the reserved duck fat.  Add in 1 tablespoon of flour to make a roux.

Allow the roux to cook for 1-2 minutes to get rid of the raw flour taste.  The roux can get dark brown, as this will help the color of the pan gravy.

Add chicken stock to the roux until and cook over low heat until the gravy has thickened slightly.&nbsp; Don't allow it to thicken completely as you will want to reheat the gravy right before you serve the duck.

Taste the pan gravy and season as needed

Pan Gravy

Peel sweet potatoes and cut into chunky pieces that are still somewhat bite size.

peel pearl onions and add to bowl with sweet potato chunks

Coat sweet potatoes and onions with a little olive oil and season with sea salt and black pepper to taste.

Place vegetables on a foil-lined sheet pan and roast at 350 degrees for 20 minutes.  (if you start this about the same time as you start searing the duck they should be done just at the right time)

Remove vegetables from oven, place in mixing bowl or saute pan. Add spinach and maple syrup.  Re-season with sea salt and black pepper if desired. Toss mixture to wilt the spinach and coat the veggies with the maple syrup.

Sweet Potatoes

Place cooked vegetables on serving a&nbsp;dish.

Slice duck breast and place on top of the vegetable mixture.

Add pan gravy around the inside edge of the serving dish, not directly on the vegetables or duck, but around it.

Sprinkle with chopped Italian parsley to garnish if desired and serve.

Assembly

This easy Peking duck wrap tastes very similar to the restaurant version. However, my roasted duck is significant less labour-intensive and time-consuming to cook at home. You can impress families and guests with the delicious Peking duck wraps in under 1 hour.  

Easy Peking Duck Wrap

duck breasts (approx. 1/2 pound per duck breast)

five-spice powder

salt

green onion

English cucumber

sweet bean sauce

Peking duck pancakes

Preheat the oven to 400℉.

Evenly coat the duck breasts in five-spice powder and salt. Place the duck breasts in a large baking tray, skin side up.

Bake the duck breasts on the centre or top rack of the oven for 40 minutes.

Cut the green onion stalks and cucumbers into 2 to 3-inch segments, and then thinly julienne them length-wise.

Cut the cooked duck breasts into 1/4-inch thin slices.

Serve the duck, cucumber, green onion, and sweet bean paste all in separate dishes, along with warm fresh pancakes. Let everyone make their own wrap.

To assemble, spread a thin layer of sweet bean paste on a single layer of pancake, place a few pieces of duck, some green onion and cucumber. Fold the  2 sides of the pancake towards the middle.

This easy Peking duck wrap tastes very similar to the restaurant version. However, my roasted duck is significant less labour-intensive and time-consuming to cook at home. You can impress families and guests with the delicious Peking duck wraps in under 1 hour.  

Full recipe: https://www.yangsnourishingkitchen.com/easy-peking-duck-wrap/

See my previous recipe to make the Peking duck pancakes.
Video: https://youtu.be/cSjzxzQes3k
Full recipe: https://www.yangsnourishingkitchen.com/peking-duck-pancakes/

Have You Ever Had a Duck Taco? (Peking Duck Wrap)

The easy fruity sauce is the perfect pairing for tasty duck. An elegant and delicious main.

Pan-seared duck breast with blackberry sauce

blackberries

tbsp balsamic vinegar

brandy

brown sugar

cloves

duck breasts (or 3 if large, depending on size)

salt (approx,

For the sauce, place the blackberries, stock, vinegar, brandy, sugar and cloves in a small pan and bring to a simmer. Continue to simmer for around 15-20 minutes, breaking up the blackberries, and reducing the liquid by around half.

Optionally, press the sauce through a relatively fine strainer or mesh to hold back the seeds and other firmer solids. You can make the sauce a day or two ahead of time, chill it covered then re-heat as needed.

For blackberry sauce

(You can cook the duck as the sauce cooks, then strain sauce as duck rests, or cook separately, and re-heat sauce, as you prefer.) Pat the duck breasts dry and lightly score the skin to break the skin but not cut through to the flesh below. Sprinkle both sides with a little salt.

If cooking in a pan, place the duck breasts skin-side down in a cold pan and place over a medium-high heat. Let them cook for around 6-10 minutes until you can see the sides cooking and the skin has crisped up. Turn over and cook around another around 4 - 5 minutes, depending on thickness and how rare you want it. Generally, you want it to feel slightly soft and springy, but still giving a bit of resistance when you press in the middle.

Once the duck has cooked, set it aside to rest - you can tent it with foil - for a few minutes before slicing and serving with the sauce poured over or on the side.

To cook the duck

https://mediavine-res.cloudinary.com/video/upload/t_original/v1616418954/innzzdrqq4ga8bvrssea.mp4

This pan seared duck breast with savory blackberry sauce is incredibly quick and easy to prepare but makes for a delicious and elegant main. Perfect for special occasions, date night or any excuse.

Duck with blackberry sauce

This duck breast recipe comes together so easily with just a few simple ingredients using a quick pan sear method on the stove top. Served with a 10-minute cranberry maple sauce.

Pan Seared Duck Breast with Cranberry Maple Sauce

duck breasts

Kosher salt

black pepper

cranberries

orange zest

orange juice

rosemary

Place a large cast iron skillet over medium-high heat

Score the duck breasts using a sharp knife in a diagonal diamond pattern across the fat side of the breast. Score deeply but don't cut through the flesh, just the fat. Season both sides of the breasts liberally with the salt and pepper.

Once hot, place the duck fat side down into the skillet.

Sear until the fat becomes crispy and turned a deep golden brown color, about 3-5 minutes.

Flip the breasts over in the pan and sear on the other side for an additional 3-5 minutes.

Remove the duck from the skillet when the internal temperature has reached 130Â°F (medium-rare). Transfer to a plate or cutting board, cover and let rest for 5-10 minutes before slicing.

To make the cranberry maple sauce, combine all the ingredients in a small sauce pot over medium-low heat.

Bring to a simmer then reduce the heat to low. Stir and help break down the cranberries with a spatula as they cook until thickened, about 10 minutes. Turn off the heat and let sit (mixture will thicken more as it cools). Serve with the seared duck breasts.

Remove the duck from the skillet when the internal temperature has reached 130°F (medium-rare). Transfer to a plate or cutting board, cover and let rest for 5-10 minutes before slicing.

Recipe video above. There&#39;s something magical about the combination of rich duck meat and Thai red curry! This duck curry recipe features duck breast with golden skin that&#39;s thickly sliced and served in a coconut red curry sauce. Add lychees or pineapples for a very special dish that&#39;s to die for!Note: the duck skin doesn&#39;t stay super crispy given the saucy environment it ends up in. I like to serve the duck with most of the skin above the sauce line so it doesn&#39;t go completely soggy, though if that doesn&#39;t bother you it&#39;s also nice to stir the duck slices throughout the sauce. Your choice!

Thai red duck curry

grams/

tsp cooking salt / kosher salt

tsp white pepper ((sub finely ground black pepper))

115 grams/ 4 oz (1/2 cup) Thai red curry paste

garlic (, finely grated (Note 3))

tsp fresh ginger (, finely grated (Note 3))

chicken stock/broth (, low sodium)

400 milliliters/ 14 oz coconut milk (, full fat (Note 4))

lime leaves

tsp white sugar

tsp fish sauce

green beans (, trimmed and

Thai basil leaves ((sub regular basil, Note 6))

pineapple pieces (, preferably fresh, canned ok (Note 7))

Jasmine rice ((cook 2 cups of raw rice))

Thai basil leaves (, extra)

Coriander/cilantro leaves/small sprigs (, optional)

red chilli (, finely sliced (optional))

Lime wedges (, recommended)

Slash duck skin, season. Cold pan, no oil, 10 min medium low (weigh down duck) until golden. Reserve 3 tbsp fat. Finish in oven 8 min (target 60°C/140°F, medium), rest. Sauté curry paste in duck fat with garlic and ginger, add stock, reduce by half, add coconut, fish sauce, sugar, lime leaves, simmer 2 min. Add beans, simmer 3 min, add lychees or pineapple, simmer 2 min. Slice duck, serve!

ABBREVIATED RECIPE:

Preheat the oven to 180°C/350°F (160°C fan-forced).

Score - Sprinkle half the salt and pepper on the flesh of the duck. Turn. Use a sharp knife to make 5 or 6 diagonal scores on the skin of the breast. Don&#39;t pierce the flesh and don&#39;t cut all the way to the edge of the skin (Note 8). Pat the skin dry with paper towels, sprinkle with remaining salt and pepper.

Cold pan, no oil - Don&#39;t turn the stove on yet. Use an oven-proof pan (any type). Place the duck skin side down in the cold pan, no oil required. Place another pan on top to lightly weigh the duck down (keeps skin flat).

Cook 10 minutes - Turn the stove onto medium low. Cook for 10 minutes or until the skin is golden and crispy. Fat will melt out of the duck skin and it will cook in its own fat. (Note 8)

Reserve duck fat - Pour off 2 to 3 tablespoons of the duck fat into the pan you will use to make the curry sauce.

Oven 8 minutes - Once the skin is crispy, turn and cook the flesh side for 1 minute. Then transfer the pan to the oven for 8 minutes or until the internal temperature is 60°C/140°F (medium, Note 9)

Rest - Transfer to a rack or plate and rest for 5 minutes until ready to assemble the curry.

Crispy golden duck breast:

Sauté curry paste – Heat the duck fat (from step 6 above) on medium heat in a deep skillet. Cook the curry paste, garlic and ginger for 4 to 5 minutes. It will dry out and darken in colour, and substantially improves the flavour (especially store bought, but even homemade).

Sauce – Add chicken stock, stir, then simmer rapidly to reduce by half (2 -3 minutes). Stir in coconut milk, hand-crushed kaffir lime leaves, sugar and fish sauce. Simmer gently on medium for 2 minutes.

Add ins - Add the beans, simmer for 3 minutes until just cooked. Add the lychees or pineapple, simmer 1 minute. Taste and add a tad extra fish sauce if it needs salt.

Thai red curry sauce:

Spoon some sauce in to cover the base of a large deep platter or wide bowl.

Slice duck breast, just shy of 5mm / 0.2&quot; thick. Place on the sauce, fanning it out slightly to expose the pink flesh.

Remaining sauce - Spoon the remaining sauce, lychees etc around the duck, avoiding the duck skin.

Garnish with Thai basil leaves, coriander, chilli and lime wedges.

Serve - Take to the table with flourish and serve with jasmine rice!

Assemble:

Thanks hugely to you and Dozer for your part in raising funds for the SASH event - I was not aware of the mental health issues amongst vets.  So, thank you for telling us that also.  Perhaps some of us can add to the effort as well!  It almost does not behove to talk about delicious food offerings at the same time as this but loving duck and loving it Thai way and loving the first read of your recipe, well . . . Oh, you go Maesri and I usually manage Ayam and I did not know how makrut leaves got their name . . . the old one never was meant badly . . .

Nagi - it is like you read my mind. Last week we got a Massaman curry takeaway that had Lychees in it and it reminded me of a favourite duck curry that we used to have at a Thai restaurant in Melbourne (sadly now closed). I actually thought I must try and find a recipe for it - and lo and behold here it is.  This will definitely be on next week's menu!! Thank you!!

Imagine a cooked-to-perfection duck breast served with a rich and flavorful Port wine sauce with added cherries. The combination of flavors leaves you wanting more.

Duck Breast with Port and Cherry Sauce

duck breasts (Muscovy

shallots (finely minced)

port ()

cherries

black cherry preserve ()

chicken stock ()

cornstarch arrowroot

salt and pepper (sat

Using a sharp knife, score the fat covering each breast in a crosshatch pattern at about ½-inch intervals. Make sure that you go all the way through the fat but without cutting into the flesh. Salt and pepper generously the breasts on both sides.

Place the skin down in a heavy skillet and place over a gentle heat, and cook until most of the fat is rendered and the skin is deeply browned and crispy, 10 to 12 minutes. Turn the breast to the other side and raise the heat to medium-high and cook for another 5 to 7 minutes.

Remove the breast from the pan and place it in dish. Cover with aluminum foil.

Pour off most of the fat from the pan (the original pan that the breast was cooked in and reserve the poured-off fat for another use).

Add the shallots and stir over medium to low heat until soft, 4 to 5 minutes.

Increase the heat and pour in the Port wine to deglaze. Boil until the port is reduced and the pan is quite dry.

Add the cherries, cherry preserve, and chicken stock.

Bring back to a boil and boil until reduced by more than half and the sauce is syrupy. If you prefer thicker sauce, add the cornstarch mixture and boil for a few minutes longer.

Slice the breast against the grain and diagonally. Spoon the cherry sauce over the duck. Serve immediately

I love cooking with Port wine and I really enjoyed it with a combination of the fresh and preserved cherries in this duck recipe. Definitely restaurant-worthy!

This is my new favorite way to enjoy duck! The port cherry sauce was delicious and I want to put it on chicken next.

I love a good duck breast and your cherry sauce took it to a whole new level of deliciousness! This will be my go-to duck recipe from now on!

The duck came out really tender and delicious. The sauce was amazing! Will make this again on a family holiday.

I thought the only place I could find a duck recipe like this was at a restaurant, but with this, I can make it right at home. Perfect for date night.

Duck breast is a lovely protein. In our family it’s a treat. The port and cherry sauce elevates the dish. Delicious! Thanks for sharing.

This rich, succulent duck paired with the sweet-tart sauce is a flavor symphony that never disappoints my family!

This recipe is calling my name. I love duck breasts. Perfect for date night with hubby.

Recipe video above. The trick to cooking duck breast is to start the skin in a cold pan with no oil, then cook it on low heat to let the fat render (melt) which allows the skin to go crispy. Then finish it off in the oven - best way to ensure the flesh is perfectly cooked from edge to edge, for tender, rich, perfect duck slices!As for doneness inside - treat duck like steak rather than chicken breast: it is more tender and juicy if it is medium rare rather than well done (whereas chicken is chewy if still pink!). Though I personally think duck is still enjoyable if well done (eg Chinese BBQ duck is well done and it&#39;s not dry!).You can use this recipe for as many duck breasts as can fit in a pan without crowding it.

How to cook crispy skin duck breast

duck breast (, boneless, skin on (Note 1))

salt / kosher salt

white pepper ((sub finely ground black pepper))

Score - Sprinkle half the salt and pepper on the flesh of the duck. Turn. Use a sharp knife to make 5 or 6 diagonal scores on the skin of the breast. Don&#39;t pierce the flesh and don&#39;t cut all the way to the edge of the skin (Note 2). Pat the skin dry with paper towels, sprinkle with remaining salt and pepper.

Cold pan, no oil - Don&#39;t turn the stove on yet. Use an oven-proof pan (any type). Place the duck skin side down in the cold pan, no oil required. Place another pan on top to lightly weigh the duck down (keeps skin flat). (Note 3)

Cook 10 minutes - Turn the stove onto medium low. Cook for 10 minutes or until the skin is golden and crispy. Fat will melt out of the duck skin and it will cook in its own fat. (Note 4)

Oven 8 minutes - Once the skin is crispy, turn and cook the flesh side for 1 minute. Then transfer the pan to the oven for 6 minutes for medium rare (internal temperature 54°C/130°F, restaurant default) or 8 minutes for medium (60°C/140°F, my preferred).

Rest - Transfer to a rack or plate and rest for 5 minutes before serving. Serve whole or slice!

Thank you, this came out fantastic. 

I was gifted a duck breast and was really worried about messing it up.

This was easy to follow and came out perfectly tender and delicious.

Your duck breast technique sounds very similar to what I've been doing for several years now. I found it on a duck hunter's website.  My favourite duck dish I've cooked is with your fried rice recipe. I had one breast for two people so it needed stretching. After cooking I let it rest and removed the skin. I sliced the meat into thin bite sized pieces. I cut the skin into thin strips and crisped it even more into crackling. I made your fried rice, stirred in the duck meat at the last minute to warm through, then sprinkled the duck cracklings over the top.

It was delicious, my husband raved about that one for a LONG time. 😋 Thank you for your treasure trove of recipes and techniques.

With beautifully browned skin, a nice layer of fat, and juicy meat, seared duck breast is a restaurant-level delicacy that&#39;s surprisingly easy to cook at home.

Seared Duck Breast Recipe

duck breasts (8 ounces each, boneless, skin-on)

Diamond Crystal kosher salt

garlic powder

dry red wine

garlic (minced)

unsalted butter

Remove the duck breasts from the fridge an hour before cooking. This is not mandatory, but it helps ensure the duck cooks evenly.

With a sharp knife, gently score the skin in a tight but shallow diamond pattern, making sure not to nick the flesh. Keeping the cuts shallow will ensure there&#39;s some tasty fat left after cooking.

Season the duck breasts with salt and pepper on both sides. Season the flesh side with garlic powder, too.

Place the duck pieces, skin side down, in a large, cold skillet. I use a cast-iron skillet. There&#39;s no need to add oil to the pan. The duck will release plenty of fat as it cooks. 

Place a heavy, smaller skillet on top. This will help prevent the edges from curling and ensure the skin has full contact with the pan&#39;s surface.

Heat the pan over medium-low heat. After about 5 minutes, the fat should begin to render and gently bubble. Ensure the fat keeps its gentle bubble and adjust the heat accordingly. You don&#39;t want the fat to splatter, as that would mean the pan is too hot. But you also don&#39;t want it to go silent, because that would mean the pan is too cold.

https://healthyrecipesblogs.com/wp-content/uploads/2022/06/Duck-Breast-Sound.mp4

A short video clip demonstrating the sound the cooking duck breast should be making in the pan.

Duck-Breast-Sound

Cook the duck over medium-low heat until the skin is browned, about 15 minutes. Pour out the excess rendered fat 2-3 times throughout cooking. (See notes).

Flip the duck pieces and cook the flesh side for 2 minutes, then cook the edges for about 30 seconds each.

Using an instant-read thermometer, check the internal temperature. For medium-rare, it should read 130°F. For medium, it should read 140°F.

Remove the duck from the pan and let it rest for ten minutes before slicing and serving.

Once the duck is cooked and resting, pour the remaining fat out of the skillet. Add 3 tablespoons of dry red wine, increase the heat to medium, and use the wine to deglaze the bottom of the pan.

Add salt and pepper to taste (I add a pinch of each) and one minced garlic clove. Cook over medium heat, stirring, for about 2 minutes to slightly reduce the wine and cook the garlic.

Add 3 tablespoons of unsalted butter and continue cooking for about 2 more minutes until the butter melts and the sauce thickens. Don&#39;t let the sauce boil to prevent it from separating - reduce the heat to medium-low or even low if needed.

Serve the sauce alongside the sliced duck.

Optional Sauce:

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