0 from 6 votes
Duck Breast Recipe
This is the simplest Duck Breast Recipe you will find! This Duck Breast is made with wild duck and contains absolutely no fat, like domestics.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Calories: 20429 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 duck breast halves, wild, boneless, skinless
- salt
- pepper to taste
- 1 tablespoon unsalted butter
- 2 teaspoon olive oil
For Sauce
- 1/2 cup brown sugar
- 1/3 cup cider vinegar half red wine and 1/2 sherry vinegars or just use red wine.
- 1 tablespoon grated onion
- 1 teaspoon grated fresh ginger
- 1 cup blueberries fresh or frozen
- 1/2 teaspoon cracked black pepper
- pinch salt
- 1 tablespoon cornstarch mixed with 1 Tbsp. warm water
- ½ teaspoon grated garlic
Instructions
- Salt duck breasts and set aside.
- Measure all sauce ingredients into small sauce pan, except cornstarch and water. Bring to boil.
- Reduce heat and simmer until duck is done.
- After letting salt sit on duck breasts about 15 minutes, rinse salt off and dry thoroughly with paper towel. Season with salt and pepper.
- Melt butter and olive oil in cast iron pan. Heat to high.
- Add duck breasts to pan. Sear on one side. When color of breast starts to change on the sides, flip breasts and brown the other side. (See step by step photographs in post above.)
- USDA recommends cooking cooking duck to 170°F. We like our medium rare, so we cook ours to 135°F. Measure temperature with an instant read meat thermometer.
- Set duck breasts on a clean plate. Loosely cover with foil.
- To finish sauce, mix cornstarch and water in a small bowl. Add to sauce. Cook about 5 minutes, until thickened and smooth.
- Serve duck with sauce.
Cup of Yum
Notes
- Notes** See post for helpful step by step photographs.
- Do NOT overcook! Duck breasts should be cooked to medium rare, and not over 135°F.
- Leftovers can be stored up to 3 days in refrigerator.
- Best if leftovers are eaten cold, such as in salads or sandwiches.
Nutrition Information
Calories
204.29kcal
(10%)
Carbohydrates
34.66g
(12%)
Protein
45.15g
(90%)
Fat
14.7g
(23%)
Saturated Fat
5.02g
(25%)
Cholesterol
181.55mg
(61%)
Sodium
138.13mg
(6%)
Potassium
670.75mg
(19%)
Fiber
0.95g
(4%)
Sugar
30.49g
(61%)
Vitamin A
227.22IU
(5%)
Vitamin C
17.6mg
(20%)
Calcium
29.61mg
(3%)
Iron
10.47mg
(58%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 20429
% Daily Value*
| Calories | 204.29kcal | 10% |
| Carbohydrates | 34.66g | 12% |
| Protein | 45.15g | 90% |
| Fat | 14.7g | 23% |
| Saturated Fat | 5.02g | 25% |
| Cholesterol | 181.55mg | 61% |
| Sodium | 138.13mg | 6% |
| Potassium | 670.75mg | 14% |
| Fiber | 0.95g | 4% |
| Sugar | 30.49g | 61% |
| Vitamin A | 227.22IU | 5% |
| Vitamin C | 17.6mg | 20% |
| Calcium | 29.61mg | 3% |
| Iron | 10.47mg | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.