Hamdi Saidani This easy duck breast recipe makes a tasty and fancy meal at home. The duck is cooked slowly until the skin turns crispy, then served with a rich red wine and balsamic sauce. It’s perfect for dinner when you want something simple but special.
Jump to RecipeIngredients Needed:
Duck:
- 2 duck breasts
- salt, to taste
- fresh ground pepper, to taste
Red Wine Sauce:
- 1 small shallot, chopped
- 1 clove garlic, sliced or minced
- 1/4 cup red wine
- 1/4 cup balsamic vinegar
- 1 tbsp salted butter
How To Make Duck Breast Recipe?
- Prep the duck: remove the duck from the fridge, rinse it, and pat dry with paper towels.
- Score the skin: place the duck skin-side up on a cutting board and gently score the skin in a criss-cross pattern without cutting into the meat.
- Let it rest: leave the duck at room temperature for 10 to 30 minutes.
- Season both sides: sprinkle salt and pepper on both sides of the duck.
- Start in a cold pan: place the duck skin-side down into a cold pan, then turn the heat to medium-low.
- Render the fat: let the duck cook slowly until you hear soft bubbling. Pour out the fat as it builds up.
- Crisp the skin: cook for 10 to 15 minutes until the skin turns golden and crispy.
- Flip the duck: drizzle a little duck fat over the meat side, then flip it. Raise the heat to medium.
- Cook the other side: cook for 5 minutes for rare or 7 to 10 minutes for medium-rare.
- Rest before slicing: remove the duck from the pan and let it rest for 10 minutes.
- Make the sauce: leave about 2 tbsp of duck fat in the pan. Add chopped shallot and garlic, and cook for 2 to 3 minutes.
- Deglaze the pan: pour in the red wine and stir to lift any bits stuck to the pan.
- Add vinegar and butter: stir in the balsamic vinegar and butter. Let the sauce simmer for 5 minutes until it reduces.
- Serve: slice the duck and pour the warm sauce over the top. Strain the sauce if you prefer it smooth.
Recipe Tips:
- Score the duck skin properly: make shallow cuts through the fat but not into the meat. This helps the fat melt out and makes the skin crisp up evenly.
- Always start with a cold pan: placing duck in a cold pan lets the fat render slowly, which gives you crispy skin without burning it.
- Control the heat carefully: if the fat starts popping or spitting too much, the pan is too hot. Lower the heat so it bubbles gently.
- Don’t skip the resting time: resting the duck after cooking helps the juices stay inside, so the meat stays tender and juicy when sliced.
- Let the sauce reduce enough: cook the sauce until it thickens and coats the spoon — this gives it a richer flavor and better texture on the duck.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover duck breast cool down to room temperature. Once cooled, place the duck and the sauce in separate airtight containers and store them in the fridge for up to 3 days.
- Freeze: Let the duck cool completely, then wrap the slices tightly in foil or a freezer-safe bag. Place them in the freezer for up to 2 months.
- Reheat: place the duck slices in a non-stick pan over low heat. Add a little sauce or water, cover with a lid, and warm for about 5 to 7 minutes until hot.
Nutrition Facts:
- Calories: 420 kcal
- Total Fat: 30g
- Saturated Fat: 9g
- Cholesterol: 125mg
- Sodium: 190mg
- Potassium: 320mg
- Total Carbohydrate: 5g
- Dietary Fiber: 0g
- Sugars: 3g
- Protein: 30g
Try More Mary Berry Recipes:
Mary Berry Duck Breast Recipe
Course: DinnerCuisine: BritishDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
25
minutesCalories
420
kcalThis easy duck breast recipe makes a tasty and fancy meal at home. The duck is cooked slowly until the skin turns crispy, then served with a rich red wine and balsamic sauce. It’s perfect for dinner when you want something simple but special.
Ingredients
- Duck:
2 duck breasts
salt, to taste
fresh ground pepper, to taste
- Red Wine Sauce:
1 small shallot, chopped
1 clove garlic, sliced or minced
1/4 cup red wine
1/4 cup balsamic vinegar
1 tbsp salted butter
Directions
- Prep the duck: remove the duck from the fridge, rinse it, and pat dry with paper towels.
- Score the skin: place the duck skin-side up on a cutting board and gently score the skin in a criss-cross pattern without cutting into the meat.
- Let it rest: leave the duck at room temperature for 10 to 30 minutes.
- Season both sides: sprinkle salt and pepper on both sides of the duck.
- Start in a cold pan: place the duck skin-side down into a cold pan, then turn the heat to medium-low.
- Render the fat: let the duck cook slowly until you hear soft bubbling. Pour out the fat as it builds up.
- Crisp the skin: cook for 10 to 15 minutes until the skin turns golden and crispy.
- Flip the duck: drizzle a little duck fat over the meat side, then flip it. Raise the heat to medium.
- Cook the other side: cook for 5 minutes for rare or 7 to 10 minutes for medium-rare.
- Rest before slicing: remove the duck from the pan and let it rest for 10 minutes.
- Make the sauce: leave about 2 tbsp of duck fat in the pan. Add chopped shallot and garlic, and cook for 2 to 3 minutes.
- Deglaze the pan: pour in the red wine and stir to lift any bits stuck to the pan.
- Add vinegar and butter: stir in the balsamic vinegar and butter. Let the sauce simmer for 5 minutes until it reduces.
- Serve: slice the duck and pour the warm sauce over the top. Strain the sauce if you prefer it smooth.
Notes
- Score the duck skin properly: make shallow cuts through the fat but not into the meat. This helps the fat melt out and makes the skin crisp up evenly.
- Always start with a cold pan: placing duck in a cold pan lets the fat render slowly, which gives you crispy skin without burning it.
- Control the heat carefully: if the fat starts popping or spitting too much, the pan is too hot. Lower the heat so it bubbles gently.
- Don’t skip the resting time: resting the duck after cooking helps the juices stay inside, so the meat stays tender and juicy when sliced.
- Let the sauce reduce enough: cook the sauce until it thickens and coats the spoon — this gives it a richer flavor and better texture on the duck.