Best 4 Pan Roasted Duck Breast Recipes

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Pan-roasted duck breast is a classic French dish that is both elegant and delicious. The crispy skin and tender, flavorful meat make it a popular choice for special occasions. This article will provide you with three different recipes for pan-roasted duck breast, each with its unique flavor profile. The first recipe is a classic preparation that uses simple ingredients to let the natural flavor of the duck shine through. The second recipe adds a touch of sweetness with a honey-balsamic glaze, while the third recipe uses a flavorful spice rub to create a more complex flavor. No matter which recipe you choose, you'll be sure to enjoy this delicious and impressive dish.

Check out the recipes below so you can choose the best recipe for yourself!

PAN ROASTED DUCK BREAST



Pan Roasted Duck Breast image

Provided by Next Iron Chef All Star: Beau MacMillan

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 18

2 duck breasts
Kosher salt and freshly ground black pepper
1 1/2 tablespoons extra-virgin olive oil, divided
1 (1-ounce) piece pancetta, chopped
1 shallot, sliced
2 garlic cloves, sliced
1 cup fresh baby spinach
1 head frisee
1 tablespoon chopped roasted hazelnuts
1 tablespoon snipped chives
Razz Cherry Garlic Glaze, to serve, recipe follows
1 tablespoon chopped chervil leaves
3/4 cup red wine
1/2 cup grenadine
1/2 cup red wine vinegar
1/4 cup sugar
1 clove elephant garlic
1/4 cup razz cherries (raspberry infused dried cherries)

Steps:

  • Heat a medium skillet over medium heat. Score the skin of the duck breasts and season them lightly with salt and pepper. Add 1/2 tablespoon of the olive oil to the skillet and put in the duck breasts, skin side down. Cook slowly, rendering the fat, until the duck skin is golden and crisp, about 5 to 6 minutes. Turn the duck breasts over and cook them in the duck fat for 2 minutes. Remove the duck breasts from the pan to a plate, cover them with foil, and let them rest for 5 minutes.
  • After the duck has rested, return them to the skillet, skin side down, over medium heat. Spoon the duck fat over the breasts until they are just heated through. The skin should be crispy and duck meat should be pink in color. Transfer to a cutting board.
  • In another medium skillet over medium-high heat, add the remaining 1 tablespoon olive oil. When the oil is hot, add the pancetta and cook until it begins to color, about 5 minutes. Add the shallot and garlic and cook until they are soft, about 5 minutes. Lower the heat to medium and add in the spinach and the frisee. Season with salt and pepper, to taste, then add the hazelnuts and toss the greens gently to coat them with the oil. Cook the greens until just wilted, about 2 minutes.
  • To serve, divide the greens onto 2 plates and garnish with the chives. Slice the duck breasts and fan them over the greens. Spoon the Razz Cherry Garlic Glaze across the duck and garnish with chervil.
  • Combine the red wine, grenadine, vinegar, and sugar in a saucepan over high heat and bring it to a boil. Peel and slice the garlic as thinly as possible. Add the garlic and razz cherries to the pan and reduce the heat to medium. Continue to cook until the sauce is reduced and syrupy, about 15 minutes.
  • Yield: about 1 cup

PAN ROASTED DUCK BREAST WITH CRANBERRY REDUCTION



PAN ROASTED DUCK BREAST WITH CRANBERRY REDUCTION image

Categories     Duck     Roast

Yield 6 to 8 servings

Number Of Ingredients 13

1 whole duck magret (breast from Muscovy duck)
1 tbsp kosher salt
2 tsp freshly ground black pepper
2 tbsp orange zest, minced
3 cups duck or veal stock
3 cups dry red wine, such as Merlot
3 cups fresh cranberries
2 large strips orange zest
juice of l orange
2 tbsp sugar
kosher salt
black pepper (freshly ground)
orange slices and whole cranberries for garnish

Steps:

  • Remove the skin from the duck breast. In a small bowl, mix together the salt, black pepper and minced orange zest and rub half of the mixture into each duck breast, covering the entire surface of the breast lightly. Set aside while you make the sauce Place the stock in a medium saucepan, set it over medium heat, bring to a boil and reduce by about 2/3s. It will take about 10 to 15 minutes. Meanwhile, put the red wine, cranberries and strips of orange zest in a medium saucepan, set over medium heat, bring to boil, reduce the heat and simmer until the cranberries are tender, about 12 minutes. Strain, return the liquid to the saucepan and remove and discard the orange zest. Add the orange juice and sugar, set over medium heat, and reduce by three-quarters. It will take about 10 to 15 minutes. Meanwhile, puree the cranberries in a food processor and press them through a sieve. Preheat oven to 375. Brush a very heavy skillet lightly with olive oil and set it over high heat. When it is hot, add the duck breasts and brown thoroughly, about 3 minutes on both sides. Transfer the skillet with the duck breasts to the oven for 5 to 7 minutes for rare meat, or longer for medium or well-done duck. Set the reduced veal stock over medium heat, add the wine reduction and stir in half of the cranberry puree. Add additional cranberry puree to taste. Season with salt and pepper, and if the sauce isn't quite balanced, add another tsp or two of sugar. Remove the duck from the oven and let rest for 5 minutes before cutting into thin diagonal slices. Ladle two or three tbsp of sauce onto individual serving plates, arrange the duck on the plate, so it partially covers the sauce. Season with salt and several turns of black pepper, garnish with orange slices and cranberries, and serve immediately.

PAN ROASTED MUSCOVY DUCK BREAST WITH A CLEMENTINE - TOMATILLO SAUCE SERVED WITH WILD RICE RISOTTO



Pan Roasted Muscovy Duck Breast with a Clementine - Tomatillo Sauce Served with Wild Rice Risotto image

Provided by Bobby Flay

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 25

1 Muscovy whole duck breast, approximately 2 pounds
Salt and freshly ground pepper
Clementine and Tomatillo Sauce, recipe follows
Wild Rice Risotto, recipe follows
1 1/2 cups granulated sugar
1 cup rice wine vinegar
3 cups tangerine juice
3 cups orange juice
4 whole black peppercorns
1/4 cup water
6 cups chicken stock reduced to 2 cups
2 clementines, quartered and sliced 1/4-inch thick
2 tomatillos, quartered and sliced 1/4-inch thick
2 tablespoons ancho chile powder
1 tablespoon freshly grated horseradish
Salt and freshly ground pepper
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 cups arborio rice
6 to 8 cups chicken stock
1 cup wild rice, cooked
2 tablespoons fresh thyme butter, procedure follows
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground pepper

Steps:

  • Preheat oven to 400 degrees F. Heat a medium oven-proof saute pan over high heat until almost smoking. Season the duck with salt and pepper to taste. Place the breast skin-side down in the pan and cook until golden brown and drain the rendered fat. Turn the breast over, place in the oven and continue cooking to medium doneness, about 12 to 15 minutes.
  • Serve the duck with the Clementine and Tomatillo Sauce and the Wild Rice Risotto.
  • Place 1 cup of the sugar and the rice wine vinegar in a medium saucepan over medium high heat and cook until the sugar has melted and the mixture reduces becomes a light caramel color.
  • Raise the heat to high and add the orange and tangerine juice and the black peppercorns and cook until reduced to 2 cups. In a small saucepan add the remaining 1/2 cup of sugar and 1/4 cup water and cook until the sugar has melted and mixture is slightly thick. Add the clementines to the sugar-water mixture and cook for 1 to 2 minutes. Add the tomatillos and toss to coat. Stir in the reduced chicken stock and heat through.
  • Add in the sugar-rice wine vinegar mixture.
  • Whisk the ancho chile powder and horseradish into the sauce until smooth. Season with salt and pepper, to taste.
  • Heat the olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the arborio rice and cook for 1 to 2 minutes. Begin adding the stock. During the last 2 minutes of cooking add the cooked wild rice. Finish with the thyme butter and Parmesan cheese and season with salt and pepper to taste.
  • *Fresh thyme butter. Combine 2 sticks of slightly softened butter and 2 tablespoons of fresh thyme leaves in a food processor and process until smooth. Season with salt to taste.

PAN ROASTED DUCK BREAST



Pan Roasted Duck Breast image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 19

3 Muscovy duck breasts (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
Potato Rosti, recipe follows
Blueberry Green Peppercorn Chutney, recipes follow
1 pound Yukon Gold potatoes
1/4 cup unsalted butter, melted
2 tablespoons chopped fresh rosemary
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Duck fat, for frying
2 cups brown sugar
1/4 cup raspberry vinegar
1/4 cup red wine vinegar
1/4 cup white wine vinegar
4 cups blueberries, fresh or frozen
1 cup minced onion
1/4 cup green peppercorns *
1 lemon, juiced
1 1/2 teaspoons grated fresh ginger

Steps:

  • Preheat the oven to 400 degrees F.
  • With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
  • Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.
  • Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.
  • Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.
  • Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
  • The chutney will keep for several weeks stored in the refrigerator in an airtight container.

Tips:

  • Choose high-quality duck breasts with evenly distributed fat to ensure a crispy skin and juicy meat.
  • Score the duck skin to allow the fat to render and the seasoning to penetrate.
  • Season the duck breasts generously with salt and pepper, or use a spice rub for added flavor.
  • Allow the duck breasts to rest for 30 minutes before cooking to improve the evenness of cooking.
  • Heat a large skillet over medium-high heat and sear the duck breasts skin-side down for 5-7 minutes, or until the skin is crispy and golden brown.
  • Reduce the heat to medium-low and continue cooking the duck breasts for 7-10 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
  • Remove the duck breasts from the skillet and let them rest for 10 minutes before slicing.
  • Serve the duck breasts with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.

Conclusion:

Pan-roasted duck breast is a delicious and versatile dish that can be enjoyed in many different ways. With its crispy skin, juicy meat, and rich flavor, duck breast is a surefire hit at any dinner table. Follow these tips and you'll be able to cook a perfect pan-roasted duck breast every time.

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