Best 9 Roast Duck Breast With Balsamic And Apricot Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

## Roast Duck Breast with Balsamic and Apricot Sauce: A Culinary Symphony of Flavors

Indulge in a delightful culinary journey with our exceptional Roast Duck Breast, masterfully prepared with a harmonious blend of balsamic and apricot flavors. This tantalizing dish promises a symphony of textures and tastes, featuring a succulent and tender duck breast, perfectly roasted to achieve a crispy skin and juicy interior. The accompanying sauce, a delectable combination of balsamic vinegar and sweet apricots, elevates the duck to new heights, offering a delightful balance of tangy and fruity notes. Accompanied by a medley of roasted vegetables and a bed of fluffy mashed potatoes, this dish is a true masterpiece, sure to leave you and your loved ones savoring every bite. Additionally, we present a collection of equally enticing recipes, including a zesty Orange Duck Breast with Grand Marnier Sauce, a flavorful Duck Confit with Honey-Glazed Carrots, and a hearty Duck and Mushroom Risotto. These culinary creations offer a diverse range of duck preparations, each with its own unique flavor profile, ensuring an unforgettable dining experience.

Here are our top 9 tried and tested recipes!

CRISPY BALSAMIC DUCK BREASTS



Crispy Balsamic Duck Breasts image

This simple preparation enhances the duck without obliterating the natural flavor, and doesn't require a long marination. Perfect for a special meal. Preparation time does not include marinating time.

Provided by FlemishMinx

Categories     Duck Breasts

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

4 duck breast halves
5 tablespoons balsamic vinegar
salt and pepper, to taste
extra balsamic vinegar, for drizzling (optional)

Steps:

  • Using a sharp knife, score the duck skin (fat) with diagonal parallel slashes 1/2 inch apart to make a diamond pattern, being careful not to pierce through to the flesh.
  • Pour the balsamic vinegar into a shallow dish just wide enough to fit the breasts in one layer.
  • Add the duck, flesh (not fat) side down; cover and leave to marinate for 20 minutes at room temperature (can be marinated up to 2 hours refrigerated but remove for last twenty minutes at room temperature).
  • Heat a non-stick skillet over medium-high heat.
  • Add duck, fat side down and cook until crispy, about 5 minutes (covered to avoid spattering).
  • After the 5 minutes, carefully pour the rendered fat from the pan and wipe the outside of the pan of any grease that may have dripped there before placing back on the stove.
  • Turn the duck breasts over and continue to cook: about 5 minutes more for rare, 8 for medium rare, and 10 minutes for well done, but of course depending on the size of the duck breasts.
  • Remove duck from pan to cutting board and slice thinly against the grain.
  • Serve immediately, passing extra balsamic vinegar for drizzling if desired.

PAN-SEARED FIVE-SPICE DUCK BREAST WITH BALSAMIC JUS



Pan-Seared Five-Spice Duck Breast with Balsamic Jus image

Provided by Christine Hanna

Categories     Wine     Duck     Poultry     Christmas     Dinner     Vinegar     Spice     Winter     Christmas Eve     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 9

1 large garlic clove, finely chopped
1 tbsp grated peeled fresh ginger
2 tsp five-spice powder
1 tsp salt
1/2 tsp freshly ground pepper
4 single duck breasts
1 tbsp extra-virgin olive oil
1/4 cup/60 ml dry red wine
2 tbsp balsamic vinegar

Steps:

  • In a large, heavy self-sealing plastic bag, combine the garlic, ginger, five-spice powder, salt, and pepper. Add the duck breasts, seal, and refrigerate for at least 1 hour or up to 24 hours. Remove from the refrigerator 1 hour before cooking.
  • Preheat the oven to 400°F/200°C/gas 6. In a large ovenproof sauté pan, heat the olive oil over medium-high heat until shimmering. Sear the duck breast, skin side down, for 5 minutes; turn and sear for 5 minutes on the other side. Transfer the pan to the oven and roast for 5 minutes for medium-rare. Transfer the duck breasts to a plate and keep warm.
  • To make a balsamic jus, pour off the fat from the pan. Return the pan to medium-high heat, add the wine, and stir to scrape up the browned bits from the bottom of the pan. Cook to reduce the wine by half. Add the balsamic vinegar and cook to reduce for several more minutes.
  • Cut the duck breasts into diagonal slices and serve drizzled with the balsamic jus.

ROAST DUCK WITH APRICOT GLAZE



Roast Duck With Apricot Glaze image

I love preparing duck, because nothing is wasted. Use the liver and make a deconstructed pate by sauteing shallot in butter; add the liver and mash, then add a little S&P. Served on baguette, this makes for an easy appetizer. After many less than optimal results with roasting duck, I finally learned that the secret to a really good crispy skin is boiling it before roasting. I also let it dry in the fridge for a couple of days before roasting. Save the broth, chill it, then skim off the fat that will rise to the surface and save for use in other recipes. Julia Child was right when she said, "Always save your duck fat." Once the broth is reduced, combine with veal stock, reduce more, & you will have a lovely sauce. The first time I boiled a duck, I didn't realize how out of control a hot slippery duck could be--sloshing hot greasy liquid all over my tiny kitchen. So the second time, I trussed the legs together, leaving the twine long, in order to have something to hold on to.

Provided by French Terrine

Categories     Whole Duck

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 5

1 (5 lb) whole duck
1 1/2 teaspoons quatre-epices
salt
1/2 cup apricot jam
2 cups veal stock

Steps:

  • Boil duck for 30-45 minutes in enough water so that it is completely submerged.
  • Remove and blot dry inside and out with paper towels. Place in fridge for a couple of days to allow the skin to become very dry.
  • Refrigerate the lovely greasy duck broth. Once the fat has all risen to the top, skim it off and save to use in other recipes--like potatoes roasted with duck fat----YUM.
  • Reduce your duck broth, concentrating it down to 2--3 cups. Combine with veal stock and reduce down to another 2--3 cups. This will take several hours. If you wish to thicken it, make a little roux with some duck fat and some flour, slowly whisking some of the reduction, whisking continuously, allowing to boil gently. Then add the remainder of the reduction. Adjust your seasonings with salt and pepper.
  • Remove duck from fridge for an hour or so before roasting.
  • Preheat over to 400 degrees F.
  • Salt generously and dust with the quatre epices--see note below.
  • Roast breast side up for 90 minutes, spreading apricot jam on it for the last half hour.
  • Remove from oven and let stand for 10 minutes if you can wait that long.
  • Carve up and serve with the reduction/sauce.
  • **********************************************************************************.
  • Quater epices (meaning four spices) is a French spice blend, but it is also found in Middle Eastern kitchens. It is often used in terrines, fresh sausages, and pates. Add a heaping teaspoon to a pot of hearty stew for a surprising new depth. Here's an example of this versatile blend:.
  • Combine 2 tablespoons white peppercorns, 1/4 teaspoon freshly grated nutmeg,1/2 teaspoon (about 12) whole cloves, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground ginger.
  • Grind up peppercorns and cloves, and combine with the rest. Store in cool, dark, dry place.

Nutrition Facts : Calories 2389.5, Fat 223.3, SaturatedFat 75, Cholesterol 431.3, Sodium 373.5, Carbohydrate 25.8, Fiber 0.1, Sugar 17.4, Protein 65.5

ROAST DUCK BREAST WITH DRIED CHERRIES AND PORT



Roast Duck Breast With Dried Cherries and Port image

Provided by Ina Garten

Categories     main-dish

Time 7h10m

Yield 4 servings

Number Of Ingredients 12

2 (1-pound) or 4 (8-ounce) Moulard duck breasts
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
2 tablespoons unsalted butter
1/2 cup minced shallots (2 shallots)
1 1/2 tablespoons good sherry wine vinegar
3/4 cup ruby Port wine
1/2 cup good chicken stock, preferably homemade
1/2 cup dried cherries
1/4 cup creme fraiche
1 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice

Steps:

  • Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
  • When ready to cook the duck, preheat the oven to 375 degrees F.
  • Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat.
  • In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck is 120 degrees F for rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes.
  • Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the shallots and saute for 2 minutes, until tender. Add the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.
  • Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.

DUCK BREAST WITH BALSAMIC VINEGAR GLAZE



Duck Breast with Balsamic Vinegar Glaze image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 7

1 cup balsamic vinegar
2 tablespoons honey
1/4 cup dried currants
1/4 teaspoon cayenne pepper
4 whole duck breasts, approximately 6 to 8 ounces each
Salt and freshly ground black pepper to taste
3 tablespoons pine nuts, toasted 4 minutes in a 250 degree oven

Steps:

  • Combine the balsamic vinegar, honey, currants and cayenne in a small pot. Bring to a boil, reduce to a simmer and reduce by half to form a thick, syrupy glaze. Remove from the heat and set aside.
  • With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh.
  • Season the duck breasts with the salt and pepper. Heat a saute pan over medium heat 2 minutes before adding the breasts, skin-side down. Cook over medium to low heat approximately 6 to 8 minutes to render the fat.
  • Carefully remove the excess fat from the saute pan, then turn the breasts over and saute the flesh side 3 to 4 minutes before removing the duck breasts from the pan.
  • The breasts should now be medium rare. Slice lengthwise or crosswise and arrange several slices on each plate. Reheat the balsamic vinegar glaze and drizzle some over each of the duck breasts. Sprinkle with toasted pine nuts and serve with Ginger Chestnut Stuffing

APRICOT GLAZED DUCK



Apricot Glazed Duck image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

1/4 cup unsalted butter, plus 3 tablespoons unsalted butter
6 duck breasts
1 large white onion, diced
1 cup chopped dried apricots
1/4 cup apple cider vinegar
1/4 cup chicken stock
1/4 cup white wine
2 tablespoons cornstarch
Cold water
Salt and freshly ground black pepper
1/2 teaspoon freshly chopped tarragon leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt 1/4 cup of butter in a heavy skillet over medium-high heat. Brown the duck breasts skin side down for about 2 minutes without shaking the pan. Turn over and cook on the other side for another 2 minutes. Remove to a baking sheet and bake in the preheated oven for 10 minutes. Transfer the duck breasts to a cutting board and set aside to rest.
  • Using the same pan you cooked the duck in, saute the onions, over medium heat, until golden brown. Add in the chopped apricots, apple cider vinegar, chicken stock and white wine. Cook until reduced by half, about 10 minutes.
  • In a small bowl, mix the cornstarch with a little cold water to create a slurry. Slowly add it to the apricot mixture, stirring constantly until the desired consistency is reached.
  • Allow to cook until the paste taste disappears, about 3 to 4 minutes. Season with salt and pepper, to taste. Stir in the tarragon and the remaining 3 tablespoons of butter.
  • Slice the duck breast on a bias. Lay a little sauce on the base of each white serving plate and top with the duck. Spoon a little more sauce over the duck and serve.

PAN-SEARED DUCK BREAST WITH BLUEBERRY SAUCE



Pan-Seared Duck Breast with Blueberry Sauce image

Pan-seared duck breast with blueberry sauce atop a bed of bok choy, wild mushrooms, pancetta, and shallots. Served with a side of roasted potatoes seasoned with rosemary and thyme.

Provided by rmdalrymple

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 1h30m

Yield 4

Number Of Ingredients 19

2 teaspoons salt
1 teaspoon fresh-ground black pepper
1 ½ tablespoons dried thyme leaves
1 tablespoon crushed dried rosemary
3 tablespoons olive oil
4 potatoes, cubed
2 pints fresh or frozen blueberries
½ cup water
½ cup apple juice
½ cup white sugar
1 jalapeno pepper, finely chopped
3 slices pancetta or bacon, cut into thin strips
6 shallots, thinly sliced
½ cup sliced shiitake mushrooms
2 pounds bok choy, sliced
4 (8 ounce) boneless duck breast halves
2 tablespoons vegetable oil
1 tablespoon butter
2 tablespoons aged balsamic vinegar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). In a small bowl mix together the salt, ground black pepper, thyme, and rosemary; set aside. This will be your spice blend for seasoning the roasted potatoes and the duck breasts.
  • Place cubed potatoes into a 9x13 inch baking dish. Drizzle with olive oil and sprinkle 2 tablespoons of your spice blend over the top of the potatoes. Toss the potatoes in the pan until they are evenly coated with oil and seasonings. Spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven.
  • While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.
  • Cook the pancetta in a large skillet over medium heat until crispy. Remove the pancetta to drain on a paper towel, leaving the drippings in the skillet. Add the shallots and the mushrooms to the hot skillet; stir and cook them until soft and just beginning to brown. Remove the shallots and mushrooms and set aside. Increase heat to medium-high and place the bok choy in the hot skillet. Stir and cook the bok choy until the leaves are wilted and the white stalk pieces are tender, about 5 minutes. Return the shallots, mushrooms, and pancetta to the skillet, turn off the heat and set aside.
  • Rinse the duck breast halves and pat dry. Rub the remaining spice blend onto both sides of the duck breasts. Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter. Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes. Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes. While the duck is resting, place the skillet with the bok choy mixture onto a burner over medium heat to warm through.
  • Slice each duck breast diagonally into 1/2 inch strips. Divide the bok choy mixture among four plates and drizzle each serving with 1/2 tablespoon of aged balsamic vinegar. Arrange the sliced duck breasts on top of the bok choy mixture; ladle on blueberry sauce. Serve with oven-roasted potatoes on the side.

Nutrition Facts : Calories 846.1 calories, Carbohydrate 111.7 g, Cholesterol 121.1 mg, Fat 32.9 g, Fiber 12.9 g, Protein 33.2 g, SaturatedFat 7.3 g, Sodium 1589.3 mg, Sugar 53 g

GARLIC ROASTED DUCK BREAST



Garlic Roasted Duck Breast image

Duck breast. Pan seared, then roasted with garlic and rosemary.

Provided by silvertail

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 28m

Yield 1

Number Of Ingredients 5

1 (6 ounce) skin-on duck breast
2 cloves garlic, cut into 1/8-inch strips
1 teaspoon salt
1 teaspoon ground black pepper
1 sprig fresh rosemary

Steps:

  • Place duck breast skin side-down on a cutting board. Cut a small slit from top to bottom, 2/3 of the way through the duck breast. Season with salt and pepper.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat a skillet over medium-high heat. Place duck breast skin side-down in the hot skillet; cook until browned, about 30 seconds. Flip and repeat on the other side.
  • Transfer duck breast to a clean work surface, skin-side down. Place 3 or 4 garlic strips inside the slit. Place rosemary sprig over garlic; top with remaining garlic strips. Place skin side-up in a baking pan.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center reads 120 degrees F (50 degrees C), about 10 minutes. Cover with aluminum foil. Let rest for 5 minutes before slicing.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 3.5 g, Cholesterol 78.9 mg, Fat 6.4 g, Fiber 0.8 g, Protein 14.8 g, SaturatedFat 1.7 g, Sodium 2376.3 mg, Sugar 0.1 g

DUCK BREASTS WITH APRICOT CHUTNEY



Duck Breasts with Apricot Chutney image

When serving this entree as part of a buffet, try using chafing dish to keep it warm. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 26

1-1/2 cups orange juice
2/3 cup sugar
2 packages (6 ounces each) dried apricots, chopped
1/2 cup dried cherries
1/2 cup golden raisins
2 teaspoons minced fresh gingerroot
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cloves
2 teaspoons lemon juice
DUCK:
12 duck breast halves with skin (5 ounces each)
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons olive oil
ORANGE SAUCE:
1/4 teaspoon minced garlic
1/2 cup Marsala wine
1/2 teaspoon cornstarch
1/2 cup orange juice
1/3 cup chicken broth
2 tablespoons grated orange zest
3 tablespoons cold butter
1 tablespoon minced fresh basil

Steps:

  • For chutney, in a saucepan, combine orange juice and sugar. Cook and stir over medium heat until sugar is dissolved, about 3 minutes. Add the apricots, cherries, raisins, ginger, coriander, cumin, salt, pepper and cloves. Bring to a boil. Reduce heat to low; cook until apricots are tender, about 10 minutes. Transfer to a bowl; stir in lemon juice. Let stand at room temperature for at least 2 hours., Season both sides of duck with salt and pepper. In a large skillet, saute duck, skin side down, in oil until skin is browned; turn and cook for 1 minute. Set aside 1 tablespoon drippings. , Place duck on a greased rack in a shallow roasting pan. Bake at 350° until meat reaches desired doneness (for medium, a thermometer should read 165°; well-done, 180°), 30-35 minutes. , For orange sauce, saute garlic in reserved drippings for 1 minute. Add wine; bring to a boil. Cook and stir until reduced by half. In a bowl, combine the cornstarch, orange juice, broth and orange zest until blended. Stir into wine mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Add butter and basil; whisk until smooth. Remove skin from duck if desired before slicing. Serve with orange sauce and chutney.,

Nutrition Facts : Calories 525 calories, Fat 30g fat (11g saturated fat), Cholesterol 81mg cholesterol, Sodium 456mg sodium, Carbohydrate 44g carbohydrate (38g sugars, Fiber 3g fiber), Protein 18g protein.

Tips:

  • Choose high quality duck breasts: Look for duck breasts with a deep, reddish-brown color and firm texture. Avoid duck breasts that are pale or have a slimy texture.
  • Score the duck skin: This will help the fat render and the skin to crisp up. Use a sharp knife to make shallow diagonal cuts across the skin, being careful not to cut into the meat.
  • Season the duck breasts generously: Use a combination of salt, pepper, and your favorite herbs and spices. You can also add a little bit of sugar to help caramelize the skin.
  • Sear the duck breasts in a hot pan: This will help to render the fat and crisp up the skin. Sear the duck breasts for about 2-3 minutes per side, or until the skin is golden brown and crispy.
  • Roast the duck breasts in the oven: This will help to cook the duck breasts through. Roast the duck breasts for about 10-12 minutes, or until the internal temperature reaches 135 degrees Fahrenheit for medium-rare or 145 degrees Fahrenheit for medium.
  • Let the duck breasts rest before slicing: This will help the juices to redistribute throughout the meat. Let the duck breasts rest for about 5-10 minutes before slicing and serving.

Conclusion:

Roast duck breast with balsamic and apricot sauce is a delicious and elegant dish that is perfect for a special occasion. The duck breasts are cooked to perfection and the balsamic and apricot sauce is a perfect complement to the rich flavor of the duck. This dish is sure to impress your guests and is a great way to enjoy duck breast.

Related Topics