Duck Breast Recipe
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Unrated
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Prep Time
5 mins
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Cook Time
5 mins
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Servings
4
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Calories
445 kcal
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Course
Main Course, Dinner
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Cuisine
French
Duck Breast Recipe
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This seared suck breast recipe is pan-roasted to a crispy brown and served with an easy-to-make tempting peppercorn sauce.
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Ingredients
- 4 skin-on duck breasts
- 1 tablespoon olive oil
- 3 tablespoons peppercorns
- ¾ cup dry red wine
- 2 cups beef stock cooked down to 1 cup
- 3 tablespoons heavy whipping cream
- 1 tablespoon unsalted butter
- 1 teaspoon minced fresh thyme
- 2 teaspoons minced fresh parsley
- coarse salt and fresh cracked pepper to taste
Instructions
- Trim any excess fat away from the duck breasts. Be sure not to cut off any of the breast meat.
- Make 4 scores about a 1/8” deep into the fat cap of the breasts.
- Pat them dry very well on both sides using paper towels.
- Season the duck breasts on both sides with coarse salt and fresh cracked pepper.
- Add the oil to a large non-stick or cast-iron skillet over high heat and heat until it begins to smoke lightly.
- Place the duck skin side down about 1” apart from one another so that it sears properly. Immediately turn the heat to medium and cook for 4 ½ to 5 minutes.
- Turn the duck over, turn the heat down to low medium, and cook for 8-10 minutes or until it reaches 135° internally.
- While it’s cooking, reduce the beef stock in a small-sized sauce pot over high heat until there is 1 cup remaining. Keep it warm.
- Remove the duck breasts from the pan and let them rest for 4-6 minutes.
- Drain off all but 1 tablespoon of fat in the pan and return it to the burner over medium heat add in the peppercorns and cook while constantly stirring for 30 seconds.
- Deglaze with the red wine and cook over high heat until it is reduced to about ¼ cup. This will only take about 2 minutes.
- Pour in the beef stock and cream and cook over medium-high heat until the amount of liquid is reduced by ½. There should be about a 1/3 to ½ cup sauce remaining. This should take about 4 to 5 minutes.
- Finish the sauce by stirring in the butter, thyme, and parsley. There will be no need to season it with salt and pepper.
- Slice the duck and serve it with the sauce.
Notes
- Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking.
- How to Reheat: To reheat it, place the duck breasts back in a pan with some of the pan sauce and 3 tablespoons of water, cover it, and cook in the oven for 10 minutes at 350°.
- How to Store: It will hold in the refrigerator with it covered up for up to 4 days. It will also freeze well covered for up to 3 months. It is best if you can keep the duck separate from the sauce. Pull it out as needed and let it thaw in the refrigerator before using it.
- Removing excess fat from the duck shouldn't overlap the meat.
- For flavor and moisture, duck is best-served medium-rare to medium.
- When the duck cooks, it will puff up quite a bit.
Nutrition Information
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Calories
445kcal
(22%)
Carbohydrates
8g
(3%)
Protein
48g
(96%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
194mg
(65%)
Sodium
371mg
(15%)
Potassium
942mg
(27%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
442IU
(9%)
Vitamin C
15mg
(17%)
Calcium
60mg
(6%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 8g | 3% |
| Protein | 48g | 96% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 194mg | 65% |
| Sodium | 371mg | 15% |
| Potassium | 942mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 442IU | 9% |
| Vitamin C | 15mg | 17% |
| Calcium | 60mg | 6% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
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