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    Recipes — duck breast

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    Pan-Seared Five-Spice Duck Breast with Balsamic Jus

    Prep Time

        •    Prep time: Refrigerate for at least 1 hour or up to 24 hours. Remove from the refrigerator 1 hour before cooking.
        •    Cook time: 20 minutes
        •    Yield: Serves 6


        •    1 tsp salt
        •    4 single duck breasts
        •    2 tsps five-spice powder
        •    2 tbsps balsamic vinegar
        •    1 tbsp extra-virgin olive oil
        •    grated peeled fresh ginger
        •    1/4 cup / 60 ml dry red wine
        •    1/2 tsp freshly ground pepper
        •    1 large garlic clove, finely chopped


    1. 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.

    2. 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.

    3. 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.

    4. Cut the duck breasts into diagonal slices and serve drizzled with the balsamic jus.

    This great family recipe is thanks to epicurious Recipes at https://www.epicurious.com/recipes/food/views/pan-seared-five-spice-duck-breast-with-balsamic-jus-369209

    Duck Breast with Roasted Vegetables and Redcurrant Gravy

    A classic roast duck breast recipe

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4


        •    3 courgettes
        •    50ml red wine
        •    2 cloves garlic
        •    4 large carrots
        •    Salt and pepper
        •    2 sprigs rosemary
        •    2 tbsps of olive oil
        •    1 small white onion
        •    70g butter, unsalted
        •    2 tsps redcurrant jelly
        •    4 pieces duck breasts
        •    4 medium maris piper potatoes
        •    1 heaped tablespoon gravy granules
        •    1 small tub duck fat or 100ml vegetable oil


    1. Preheat your oven to 200oC, 180oC fan or Gas Mark 6. Peel the potatoes and cut into quarters, place in a pan with cold water, salt and bring to the boil.  Cook until the outside starts to break up then drain, shaking the excess water and creating a sandy surface. Place in a roasting tin with the duck fat or the vegetable oil and the rosemary and cook until crispy (around 30 minutes) in the oven.

    2. Meanwhile peel the carrots and cut into half inch pieces on an angle, slice the onion and crush the garlic and place all the ingredients in a pan. Cover with water and add salt and pepper and 60g of butter then cook until tender.

    3. Slice the courgettes and place in a frying pan with the olive oil, salt and pepper and fry until tender.  Pre heat your oven to 220°C / fan 200°C / gas mark 7 and pat the skin of the duck breast with a kitchen towel to remove excess moisture, score the skin and season with salt and pepper.  Place the breasts skin side down in a cold non-stick frying pan on a medium heat for 6-8 minutes or until golden brown.  Pour off the fat regurlarly and seal the other side for 30 seconds. Place the breasts skin side up on a rack in a roasting tin in the middle of the oven and cook 10 mins rare / 15 mins medium / 18 mins well done.  When the duck is cooked rest the meat in a warm place for 10 mins before serving.

    4. Place the duck breast on a cutting board and put the roasting tin on the hob, mix 300ml boiling water with the gravy and deglaze the roasting tin with the gravy mix, add 50ml of red wine and cook for 5 mins then whisk in a 10g of butter.  Check the seasoning and add redcurrant jelly, divide the roast potatoes, courgettes and carrots onto 4 plates, carve the breast and arrange on the plate. Put the remaining juices from the cutting board into the sauce and divide between the plates.

    This great family recipe is thanks to Gressingham Duck Recipes at https://www.gressinghamduck.co.uk/recipes/duck-breast-with-roasted-vegetables-and-redcurrant-gravy

    Roasted Duck Breast with a Red Wine Sauc

    This roasted duck breast recipe is a rich and indulgent meal for two – the rich red wine sauce intensifies the succulent duck breast.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 2


        •    200ml red wine
        •    1 lemon, zested
        •    1½ tbsp olive oil
        •    ¼ tsp ground cumin
        •    1 tbsp redcurrant jelly
        •    100g fine green beans
        •    2 cloves garlic, crushed
        •    280g duck breasts, scored
        •    400g Jersey royal potatoes
        •    3 sprigs fresh rosemary, leaves picked and chopped


    1. Preheat the oven to 200ºC/gas mark 6. Toss the potatoes in a roasting tin with 1 tbsp oil, 1 sprig of rosemary and the lemon zest. Roast for 20 minutes. Meanwhile, mix the remaining rosemary and oil together with the cumin and garlic to make a marinade.
    2. Heat a frying pan over a high heat. Add the duck, skin side down. Reduce the heat and fry for 6-8 minutes until crisp. Turn and cook for 5 minutes. Brush with the marinade, then remove and transfer to the tray in the oven. Roast with the potatoes for 10 minutes.
    3. Meanwhile, pour the wine into the pan used to cook the duck and mix in the jelly. Simmer for 5 minutes. Cook the beans in a pan of boiling water for 3 minutes. Drain.
    4. Slice the duck and serve drizzled with the red wine sauce and the veg on the side.

    This great family recipe is thanks to Sainsbury's Recipes at https://recipes.sainsburys.co.uk/recipes/main-courses/roasted-duck-breast-with-a-red-wine-sauce

    How To Cook Duck Breast on the Stovetop

    Duck breast with golden crisp skin and a deeply rich and rosy interior can be better than a steak. I often wonder we don’t cook more of it at home. I admit I often overlook this date-night alternative, but it truly has all the ease of chicken breast and decadence of steak. You won’t need more than a pan and a few simple prep tricks to make a gorgeous duck breast at home that rivals any restaurant prix-fixe entrée.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 2


        •    1 tbsp kosher salt
        •    1 large Yukon gold potato
        •    2 skin-on White Pekin duck breasts (about 6 ounces each)


    1. Score the duck breast skin: About an hour before cooking, remove the duck breasts from the refrigerator and their packaging. Use a sharp knife to score the skin: Make 3 to 4 parallel shallow cuts into the skin, but not through it, in one direction, then make 3 to 4 shallow cuts in another direction, making a cross hatch or diamond pattern. Pat the duck breasts dry with paper towels.

    2. Season with salt and rest for 15 minutes: Season the breasts on all sides with salt (you might not use all the salt; that’s fine). Set aside and let rest for 15 minutes. Meanwhile, cut the potato into small 1/2-inch cubes.

    3. Start in a cool pan to render out as much fat as possible: Place the duck breasts skin-side down in a large cast iron skillet and turn the heat to medium. You want to crisp the skin slowly, driving out as much of the fat as possible.

    4. Cook on the first side for 6 to 8 minutes: After 6 to 8 minutes, the pan will have filled with a substantial amount of fat from the skin. The skin should be a very dark golden-brown.

    5. Flip the breasts and cook 3 to 4 minutes, or until they reach 135°F: Flip the breasts and cook for 3 to 4 minutes more. Add the potatoes to the pan right after you flip the breast. Cook until the breasts are plump and register 135°F in the thickest part of the breasts for medium-rare.

    6. Rest the duck for 5 minutes and continue to cook the potatoes until crisp: Remove the duck breasts to a clean plate or cutting board and let rest 5 minutes. Continue cooking the potatoes, stirring regularly, until they are golden-brown on the outside and tender inside, 5 to 7 minutes.

    7. Slice the duck breasts and serve with the potatoes: Slice the duck breasts on the diagonal and serve over the potatoes with any accumulated juices on the resting plate.

    This great family recipe is thanks to The Kitchn Recipes at https://www.thekitchn.com/how-to-cook-duck-breast-254046

    Peking Duck Soba Noodles

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 2


        •    Olive oil to taste
        •    50ml ponzu sauce
        •    ¼ coriander leaves
        •    1 tbsp sesame seeds
        •    ¼ bunch spring onions
        •    50g dark soba noodles
        •    2 Luv-a-Duck Peking Duck Breasts


    1. Heat duck breasts until hot and slice lengthwise.
    2. Boil soba noodles until al dente.
    3. Toss noodles with ponzu sauce, coriander and spring onions.
    4. Place sliced duck atop noodles and spoon over excess sauce.
    5. Sprinkle with sesame seeds and olive oil to taste.

    This great family recipe is thanks to Luv-A-Duck Recipes at http://www.luvaduck.com.au/recipes/view/peking-duck-soba-noodles1/40/