Best 10 Seared Duck Breast Recipes

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Duck breast is a versatile and flavorful cut of meat that can be cooked in a variety of ways. Seared duck breast is a classic French dish that is simple to prepare and always impresses. This recipe will guide you through the steps of searing duck breast to perfection, resulting in a crispy skin and tender, juicy meat. We'll also provide instructions for making a delicious orange sauce to complement the duck breast. Additionally, we'll include a recipe for a flavorful duck confit, a slow-cooked dish that is perfect for special occasions. And for those who love their duck smoked, we'll share a recipe for smoked duck breast that is sure to tantalize your taste buds. With its detailed instructions and helpful tips, this article will help you master the art of cooking duck breast, whether you're a seasoned chef or a home cook looking to try something new.

Let's cook with our recipes!

SEARED DUCK BREAST WITH RED WINE JUS AND ORANGE, OLIVE OIL MASH RECIPE BY TASTY



Seared Duck Breast With Red Wine Jus And Orange, Olive Oil Mash Recipe by Tasty image

Here's what you need: duck breasts, sea salt, pepper, garlic, fresh rosemary, potato, butter, milk, orange zest, olive oil, salt, pepper, flour, red wine, cranberry sauce, honey, orange, chicken stock, salt, pepper, orange zest, fresh rosemary

Provided by Evelyn Liu

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 22

4 duck breasts
4 teaspoons sea salt
4 teaspoons pepper
8 cloves garlic
4 sprigs fresh rosemary
1 ½ cups potato
2 teaspoons butter
1 oz milk
orange zest, half an orange
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
½ teaspoon flour
½ cup red wine
3 teaspoons cranberry sauce
2 teaspoons honey
1 orange, juice of
¼ cup chicken stock
½ teaspoon salt
½ teaspoon pepper
orange zest, of half an orange, to serve
fresh rosemary, to serve

Steps:

  • Preheat the oven to 180˚C (350˚F).
  • Lightly score the duck skin with a sharp knife. Make sure not to cut through to the flesh.
  • Season each side of the duck breast with 1 teaspoon of salt and pepper each.
  • Fry the duck breast skin side down on medium heat for 3 to 4 minutes with the garlic and rosemaries. Flip and fry the other side for 1 minute.
  • Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. Rest for 6 minutes before serving.
  • For the mashed potato, chuck all the ingredients in the boiled potato, mix well.
  • For the Red Wine Jus, use the pan you fried the duck breasts in. Take out the rosemary stalks, crush the garlic with a fork.
  • Fry the garlic for a minute or two on medium low heat. Add in the flour and fry for another minute or until all the fat in the pan have binded to the flour.
  • Add in the rest of the ingredients, mix well and keep simmering on a low heat for 10 minutes or until it becomes a glossy thick sauce.
  • To impress your guests with your presentation game, pipe the mashed potato with a piping bag into a golf ball size mound. Shape using the back of a spoon.
  • Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary.
  • Enjoy!

Nutrition Facts : Calories 365 calories, Carbohydrate 31 grams, Fat 14 grams, Fiber 3 grams, Protein 25 grams, Sugar 11 grams

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.

SEARED DUCK BREAST WITH CHILI, HONEY & GINGER GLAZE



Seared Duck Breast with Chili, Honey & Ginger Glaze image

Provided by Michael Lomonaco

Categories     Duck     Ginger     Poultry     Sauté     Quick & Easy     Dinner     Hot Pepper     Honey     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6-8

Number Of Ingredients 8

2 whole magret duck breasts, approximately 1 pound each, available from specialty meat markets
Salt and freshly ground pepper to taste
1 small dried ancho chili pepper soaked in 1 cup boiling water for 30 minutes
1 small white onion, finely chopped
1 tablespoon grated ginger
2 tablespoons warm honey dissolved in 1/2 cup port wine
2 scallions, chopped, about 1/2 cup
(optional serving suggestion: serve with mashed sweet potatoes or roasted carrot pureé)

Steps:

  • With the point of a knife, score the skin side of the breasts in crosshatch pattern, being careful not to pierce the flesh of the meat. Season the duck breasts with salt and pepper. Heat a sauté pan over medium heat for 1 minute before adding the breasts, skin side down. Cook skin side down over medium to low heat, for approximately 10 to 12 minutes to render the fat from the skin before turning the breasts over. When the duck has rendered its fat and the skin has taken on a crisp exterior quality turn the breasts over and sauté the flesh side for 3 to 4 minutes. Carefully remove the duck from the pan, place on a platter to keep warm and pour the excess fat safely into a heat proof container. (The reserved duck fat may be chilled and used for another cooking use.)
  • While the duck is cooking (or even before you cook the duck), remove the chili pepper from the water in which it had soaked and reserve the liquid. Place the chili into a blender and begin to pureé, adding as much of the reserved liquid as necessary to create a smooth and thin paste-like texture. This chili paste may be refrigerated for a day covered with plastic wrap or pour a tablespoon of olive oil on its surface and keep refrigerated for up to 1 week.
  • After removing the duck breasts from the pan add the onion to still hot pan and return to the heat. Add a tablespoon or two of reserved duck fat. Sauté the onion briefly before adding the ginger and 2 tablespoons of the chili paste. Add the honey and port to the ginger chili, stir to combine and cook for one minute.
  • The breasts have rested for several minutes and should now be medium rare. They can be sliced lengthwise or cross-wise and several slices placed on each plate. Drizzle the warm glaze over the duck or for more impact, brush some on the duck breasts before slicing, run the duck under a hot broiler for 1 minute, caramelize the glaze and then slice and drizzle. If you desire, drizzle some around the duck breasts on the serving dish.

SEARED DUCK BREAST WITH FIG SAUCE



Seared Duck Breast with Fig Sauce image

Provided by Kelsey Nixon

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

Four 6-ounce boneless duck breasts, skin scored in crosshatches, at room temperature
Kosher salt and freshly cracked black pepper
1 teaspoon vegetable oil
1 shallot, minced
3/4 cup dry sherry
1 1/2 cups low-sodium chicken broth
1/4 cup fig jam
1/4 cup balsamic vinegar
Kosher salt and freshly cracked black pepper
2 tablespoons unsalted butter, chilled
Fresh chives, chopped, for garnish

Steps:

  • For the duck breasts: Sprinkle each duck breast liberally with salt and pepper. Heat the vegetable oil in a large cast-iron skillet over medium-low heat. Add the duck skin-side down and reduce the heat to low, cooking as the fat slowly renders and the skin becomes crispy, 8 to 10 minutes.
  • Once the skin is crispy and golden brown, flip and continue cooking until a thermometer reads 128 to 130 degrees F when inserted into the thickest part of the breast (for medium-rare doneness), 5 minutes. Transfer to a plate or cutting board and allow to rest about 5 minutes. It will carryover cook to about 135 degrees F. Don't tent with foil in order to ensure the duck skin will stay crispy.
  • For the fig sauce: Pour off all but 1 or 2 tablespoons of fat from the skillet, reserving the excess for another use. Over medium heat, add the shallots and cook until softened. Add the sherry and reduce by half. Next, add the chicken broth, fig jam and balsamic vinegar, and continue simmering until the sauce has thickened and is syrupy, another 5 to 7 minutes. Remove from the heat, season with salt and pepper and whisk in the butter. Garnish with chopped chives.
  • Serve the sauce alongside thinly sliced duck breast.

SEARED DUCK BREAST WITH GINGER



Seared Duck Breast with Ginger image

Provided by Food Network

Time 30m

Yield 4 portions

Number Of Ingredients 10

4 whole duck breasts, approximately 6 to 8 ounces each
Salt and freshly ground black pepper to taste
3 tablespoons chopped shallots
1 tablespoon grated ginger
2 tablespoons honey
1/4 cup mirin (sweet sake)
1 cup hot chicken broth
1 tablespoon light soy sauce
1 cup finely shredded white cabbage
2 scallions, chopped, about 1/2 cup

Steps:

  • With the point of a knife, score the skin side of the duck breasts in crosshatch pattern, being careful not to pierce the flesh of the meat.
  • Season the duck breasts with salt and pepper. Heat a saute pan over medium heat for 2 minutes before adding the breasts, skin side down. Cook over medium to low heat for approximately 6 minutes to 8 minutes to render the fat.
  • Before turning the breasts over, carefully remove the excess fat from the saute pan. Turn the breasts over and saute the flesh side for 3 to 4 minutes before removing the duck breasts from the pan.
  • Add the shallots to the pan in which the duck breasts were cooked and return to the heat. Saute the shallots briefly before adding the ginger, add the honey and mirin, stir to combine and add the hot broth. Reduce to a simmer and cook until half the liquid has evaporated. Add the soy and cabbage and cook for 2 minutes before adding the scallions, stir, and remove from the heat.
  • The breasts have rested for several minutes and should now be medium rare. They can be sliced lengthwise or crosswise and several slices placed on each plate. Quickly reheat the sauce, if necessary, and drizzle some around the duck breasts.

SEARED DUCK BREAST WITH POMEGRANATE MOLASSES



Seared Duck Breast with Pomegranate Molasses image

Provided by Anne Burrell

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 5

2 duck breasts, skin scored into a crosshatch pattern
Kosher salt
2 cups pomegranate molasses
1 bundle fresh thyme
1 cup pomegranate seeds

Steps:

  • Season the duck breasts generously with salt. Place both duck breasts in a saute pan large enough to accommodate without crowding. Bring the pan to a medium-low heat to render the fat from the duck. Periodically remove the fat as a lot of it begins accumulate in the saute pan. This is a low and slow process, about 20 to 25 minutes.
  • Once the fat has rendered and the duck skin is crispy and brown, once again remove the excess fat from the pan. Turn the heat up to medium-high and flip the duck to sear the bottom. Once the bottom is brown turn the duck so skin side is down. Add the pomegranate molasses and thyme to the pan. Cook until the molasses starts to get thick and syrupy. Turn the duck over for 2 to 3 minutes.
  • Remove the duck from the pan and let rest for 8 to 10 minutes. Remove the thyme bundle and add the pomegranate seeds. If the mixture is very thick add a few drops of water to loosen things up.
  • Once the duck has rested, slice it on the bias and serve drizzled with the reduced molasses and seeds.
  • Just Ducky!!

SEARED DUCK BREAST WITH CHERRY-PORT SAUCE



Seared Duck Breast With Cherry-Port Sauce image

So far, this is my favorite duck recipe to date. DH and I made this easy, flavorful dish a couple of nights ago and loved it. It is from Williams-Sonoma Kitchen. I bought my demi-glace at the Williams-Sonoma store. Little did I realize it was $30 per jar! I havent looked yet, but maybe there is a recipe on Zaar for demi-glace? Anyway, I was glad I bought it and tried this dish because I will be enjoying it many more times to come. A couple of notes on this recipe: although the recipe lists this as 4 servings, I found it only served 2. Also, my stock and butter were not unsalted and the dish did not seem salty to me. Finally, Williams-Sonoma specifies that you use duck breast with skin because the fat flavors the meat when seared.

Provided by Dr. Jenny

Categories     Duck Breasts

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 9

1/2 cup unsalted chicken stock (or canned broth)
1/2 cup pitted dried cherries
2 (6 ounce) boneless duck breast halves
salt, to taste
fresh ground pepper, to taste
1 shallot, minced
1/4 cup port wine (I used Ruby Port)
1 tablespoon chicken demi-glace
2 tablespoons unsalted butter, at room temperature, cut into small pieces

Steps:

  • In a small saucepan over medium heat, warm the stock until steam begins to rise from the surface, about 3 minutes. Add the dried cherries and remove from the heat.
  • Season the duck breast halves with salt and pepper. Using a sharp knife, score the skin by making a crisscross pattern, being careful not to cut into the meat.
  • Heat a large saute pan over medium-low heat. Place the duck, skin side down, in the pan and cook until the skin is very crisp and golden, 12-15 minutes. Turn the duck over and cook until the meat is just springy when pressed, 3-5 minutes more for rare to medium-rare, or until done to your liking.
  • Transfer the duck to a warmed platter, cover loosely with aluminum foil and let rest for 3 to 5 minutes before carving.
  • Pour off all but 1 Tb fat from the pan. Set the pan over medium heat, add the shallot and cook, stirring occasionally, until tender and translucent, about 3 minutes.
  • Add the port, bring to a boil and cook until it is almost evaporated, about 3 minutes.
  • Add the stock and cherries and the demi-glace, and cook until slightly thickened, 2 to 3 minutes.
  • Add the butter and whisk until completely incorporated.
  • Taste and season with salt and pepper.
  • Using a sharp carving knife, cut the duck across the grain into thin slices and arrange on a warmed platter. Pour the sauce over the meat and serve immediately.

CRISPY PAN SEARED DUCK BREAST WITH BASALMIC ONION MARMALADE



Crispy Pan Seared Duck Breast With Basalmic Onion Marmalade image

I love duck breast when cooked right. It is so easy to prepare. Remember Patience is a virtue so don't rush it. It's best eaten Medium Rare in my opinion. You can use many different sauces to accompany it, but I like the onion marmalade with mine.You can freeze the extra marmalade to use with an omelet or anything else. It's nice served with some fresh spinach. Pair with a fruity Pinot Noir

Provided by Jencathen

Categories     Duck

Time 45m

Yield 1 Duck breast halve, 4 serving(s)

Number Of Ingredients 7

4 duck breasts, Halves- Skin On
salt & freshly ground black pepper
2 red onions, large thinly sliced
3 tablespoons brown sugar
3/4 cup dry red wine
3 tablespoons balsamic vinegar
salt & freshly ground black pepper

Steps:

  • Preheat oven to 375 to 400 degrees F.
  • First don't use frozen duck breast. Go to your local butcher if they don't have it, usually they have no problem ordering it special for you. :).
  • Score each breast shallowly in a crisscross fashion. Do NOT slice to the meat. These cuts allows the fat to render into the pan and the skin to get crispy.
  • I like to use my cast iron skillet, you could also use stainless steel. I do NOT recommend using a non stick skillet. It needs to be oven proof.
  • Sprinkle each breast on both sides with salt and pepper. You can be generous with the salt on the skin side. It really helps dry out the skin so you get a super crispy skin.
  • Heat skillet over medium high heat. Place duck breasts skin side down and cook for about 5 minutes or until the skin is golden brown. Remember watch it carefully you want to crisp the skin, but not overcook the meat. You might have to lower the temperature a bit. Patience is the main ingredient for a perfect duck breast. I reserve the fat that renders off and use with roasted potatoes or anything really. It's so tasty. Remove the drippings from the pan before placing in the oven.
  • Place your skillet with your duck breasts into the preheated oven. Cook for about 12 minutes or until Medium Rare. Remember watch your duck carefully because cooking time varies on how thick your breast is and how much has already cooked through on stove top. It will also carry over cook once you remove from oven. If you have a thermometer it should read about 125 to 130.
  • Do NOT turn your breasts. It still should be skin side down.
  • Remove to warm plate skin side up and let rest for 5 to 10 minutes and then slice about 1/2 inch thick and on the diagonal and serve with onion marmalade. ( Recipe Below).
  • ----------------------------------------------------------------------------------.
  • Balsamic Onion Marmalade.
  • In a large heavy pan, combine the red onions and brown sugar and cook over Medium to Medium high heat, stirring often, until the onions begin to caramelize about 20 minutes.
  • Stir in the wine and vinegar, increase the heat to Medium high stirring often, until most of the liquid has evaporated, about 15 minutes.
  • Season to taste with salt and pepper and set aside to cool.

SEARED DUCK BREAST



Seared Duck Breast image

Provided by Tyler Florence

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 6

One 4-ounce Pekin duck breast (see Cook's Note)
Salt and freshly ground black pepper
Grapeseed or vegetable oil, for frying
2 tablespoons unsalted butter
3 sprigs fresh thyme
2 cloves garlic

Steps:

  • With a sharp knife, score the fat of the duck breast in a crisscross pattern, being careful to not cut into the meat. Season the duck with salt and pepper. Warm a cast-iron or heavy-bottomed pan over medium-low heat and add enough oil to just coat the bottom of the pan.
  • Place the duck breast fat-side down in the skillet to render off the fat, about 8 minutes. Once the fat has rendered out and the skin is golden brown and crisp, turn the duck breast over and add the butter, thyme and garlic. Turn up the heat to medium-high and, once the butter is foamy, begin basting the duck breast using a spoon. Continue basting until the duck breast reaches medium rare and measures 135 to 140 degrees F. on an instant-read thermometer, 2 to 3 minutes. Remove from the pan and let rest for 3 to 4 minutes before slicing.

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

Tips:

  • To ensure the duck breast is cooked evenly, use a sharp knife to score the skin in a crisscross pattern, being careful not to cut into the meat.
  • For a crispy skin, pat the duck breast dry with paper towels before searing.
  • Season the duck breast generously with salt and pepper before cooking.
  • Sear the duck breast in a hot skillet over medium-high heat for 2-3 minutes per side, or until the skin is golden brown and crispy.
  • Reduce the heat to medium-low and continue to cook the duck breast for an additional 5-7 minutes per side, or until the internal temperature reaches 135°F for medium-rare.
  • Let the duck breast rest for 5-10 minutes before slicing and serving.
  • Serve the duck breast with your favorite sides, such as roasted potatoes, asparagus, or a salad.

Conclusion:

Seared duck breast is a delicious and elegant dish that is perfect for a special occasion. By following these tips, you can cook duck breast perfectly every time. So next time you're looking for a delicious and impressive meal, give seared duck breast a try.

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