Mary Berry Duck Breast Recipe

This Mary Berry Duck Breast Recipe is a luxurious and crispy recipe, which features pan-seared duck and a glossy fruit sauce. It’s a restaurant-quality main course, ready in about 30 minutes.

Mary Berry Duck Breast Recipe Ingredients

The Duck

• 2 duck breasts, skin on
• Salt and freshly ground black pepper, to taste
• 1 tbsp olive oil (optional, duck is fatty enough but helps start the sear)

The Sauce (Optional but recommended)

• 100ml chicken stock
• 100ml orange juice or red wine
• 1 tbsp honey or balsamic vinegar
• 1 tsp cornflour (optional, for thickening)
• Fresh thyme or rosemary sprigs (for aroma)

How To Make Mary Berry Duck Breast Recipe

1. Preheat the Oven: Set your oven to 200°C (400°F). Place a rack in the center so it’s ready when you finish searing the duck.
2. Prepare the Duck Breasts: Using a sharp knife, score the skin in a crisscross pattern—be careful not to cut into the meat. This helps render the fat and creates a crisp texture. Season both sides generously with salt and pepper.
3. Sear the Duck: Place the duck breasts skin-side down in a cold, dry frying pan (no oil needed usually, but a drop helps). Turn the heat to medium and allow the fat to render slowly for about 6–8 minutes until the skin is golden and crisp. Flip the breasts and cook for another 1–2 minutes on the other side.
4. Finish in the Oven: Transfer the seared duck breasts to an ovenproof dish and roast for 8–10 minutes for medium doneness. Adjust the time slightly depending on thickness and your preferred level of doneness.
5. Rest the Duck: Remove from the oven, cover loosely with foil, and let rest for 5 minutes. This allows the juices to redistribute, keeping the meat tender.
6. Prepare the Sauce (Optional): In a small saucepan, combine stock, orange juice (or wine), and honey. Simmer until slightly reduced. If you prefer a thicker consistency, mix 1 tsp cornflour with water and stir it in. Add herbs and adjust seasoning before serving.
7. Slice and Serve: Slice the duck breast diagonally, serve on warm plates, and drizzle with the prepared sauce. Pair with roasted vegetables, mashed potatoes, or green beans for a complete meal.

Recipe Tips

• Cold Pan Start: Unlike steak, duck breasts should always start in a cold pan. This allows the thick layer of fat under the skin to melt (render) gradually, resulting in crispy skin rather than chewy, flabby fat.
• Scoring: When scoring the skin, aim for a diamond pattern. Cut through the fat but stop just before you hit the red meat. If you cut the meat, juices will escape during cooking.
• Doneness Guide: For pink (medium-rare), aim for an internal temperature of 57°C (135°F). For medium, aim for 62°C (145°F). Duck becomes tough if cooked well-done.
• Resting is Mandatory: If you slice the duck immediately after roasting, the juices will run out all over the cutting board, leaving the meat dry. Give it 5-10 minutes under foil.
• Save the Fat: The rendered duck fat left in the pan is liquid gold. Save it in a jar in the fridge for roasting potatoes later—they will be the best potatoes you ever eat.

What To Serve With Mary Berry Duck Breast Recipe

This rich, gamey meat pairs well with sweet and earthy sides.

• Creamy Mashed Potatoes: Balances the rich duck flavor.
• Roasted Root Vegetables: Carrots and parsnips add sweetness.
• Braised Red Cabbage: The acidity cuts through the fat perfectly.
• Green Beans: Steamed with almonds for crunch.

How To Store Mary Berry Duck Breast Recipe

• Refrigerate: Store leftover cooked duck in an airtight container for up to 3 days. Store the sauce separately.
• Reheat: To keep the skin crispy, reheat the duck breast skin-side up in a hot oven (400°F) for 5-8 minutes. Microwaving will make the skin soggy.
• Freeze: You can freeze cooked duck breast, but it is best enjoyed fresh. If freezing, wrap tightly and consume within 2 months.

Mary Berry Duck Breast Recipe Nutrition Facts

• Calories: 350
• Total Fat: 28g
• Saturated Fat: 8g
• Cholesterol: 90mg
• Sodium: 320mg
• Total Carbohydrates: 2g (with sauce)
• Dietary Fiber: 0g
• Sugar: 1g
• Protein: 25g

Nutrition information is estimated per breast with light sauce.

FAQs

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• Mary Berry Duck Breast Recipe
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