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.

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Top 5 duck breast recipe recipes from across the web

The most viewed duck breast recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pan Seared Duck Breast with Sweet P...

Easy Peking Duck Wrap

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The most viewed duck breast recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine