5 great duck breast recipes: Juicy and ready in minutes!

Fancy some delicious duck breast? You can get inspired by our recipes for their preparation.

How to prepare them so that they are crispy on the surface and full of juice inside?

At the same time, however, it must be just right.

What side dish should I serve them with?

Duck breast – recipe in a minute

Quick duck breast according to famous chef Gordon Ramsay.

INGREDIENTS:

• duck breast
• salt
• freshly ground pepper

METHOD:

How about crispy duck breast? The recipe according to Gordon Ramsay will advise you:

How to Cook Perfect Duck Breast | Gordon Ramsay

Duck breast with honey

Or would you appreciate a recipe for duck breast with sauce?

INGREDIENTS:

• 4 duck breasts
• salt
• freshly ground pepper
• ¼ cup dry sherry
• ¼ cup wine vinegar
• ½ cup chicken stock
• 2 teaspoons of honey
• 1 teaspoon fresh thyme
• 1 tablespoon of butter

METHOD:

• Wash the duck breasts, dry them, remove the tendons and make cross-shaped incisions in the skin with a sharp knife.
• Salt and pepper them.
• Heat a non-fat frying pan for a minute on medium-high heat.
• Then fry the duck breast skin side down on it.
• After 6 minutes, reduce the flame and fry for another 2-4 minutes until golden.
• Then turn the breast to the other side and drain the pastry.
• Bake in an oven heated to 215 °C for 3-4 minutes at medium rare (meat temperature 57 °C) and 5-6 minutes at medium well (meat temperature 68 °C).
• Wrap the meat in foil, pour off the baking (do not wash the pan) and put wine vinegar and sherry on the pan.
• Heat and reduce, then add the chopped thyme, stock, honey and salt.
• Cook for another 3 minutes, then add the butter.
• Cut the meat into slices and serve topped with the sauce.

Duck medallions with bacon

Fluffy ducks in the shape of medallions please not only the eye, but also the palate. For example, a potato salad is enough for them.

INGREDIENTS:

• 4 duck breasts
• slices of bacon
• ground pepper (green and black)
• slices of red pepper
• Worcester

METHOD:

• Wash, dry and cut the breasts in half.
• Wrap each slice with bacon on the sides to form a medallion.
• Season each slice on both sides and drizzle with Worcestershire sauce.
• Place in the refrigerator (do not cover) to marinate for 3 to 24 hours.
• In the meantime, turn them over a few times.
• Leave them at room temperature for an hour before preparing.
• Preheat the oven to 180°C.
• Meanwhile, heat a pan on the stove (ideally one that can also go in the oven).
• Then let the medallions shrink in a hot pan.
• Start with the skin side and sauté for 2 minutes, then flip and sauté for another 2 minutes.
• Now you can move it to the oven and let it finish cooking for 6 minutes (medium rare).
• After removing from the oven, wrap them in foil and let them rest for 5 minutes.

Roasted duck breast with oranges and wine

Or try this duck breast. The recipe is supplemented with a sauce with wine. You can serve it, for example, with mashed potatoes and a vegetable garnish.

INGREDIENTS:

• approximately 900 g of duck breast
• salt
• pepper
• a mug of red wine
• cup of chicken broth
• ½ orange
• 2 spoons of honey

METHOD:

• Wash the breasts, dry them and make crosswise cuts in the skin (be careful not to cut into the meat).
• Salt and pepper them on both sides and fry skin side down on a still cold pan.
• After 12-15 minutes, turn to the other side and let it just pull for 1 minute.
• Bake skin side down in the oven at 200°C for 4-6 minutes.
• Meanwhile, prepare the wine juice, stock, honey and sliced orange.
• Cook until the sauce is reduced by half.
• After removing the breasts from the oven, turn them skin side up and let them rest for another 10 minutes.
• Then cut them into slices and serve with the sauce.

Grilled duck with rosemary

Delicious grilled duck meat with herb flavor. A great tip for a summer barbecue.

INGREDIENTS:

• ¼ cup Worcestershire sauce
• 2 tablespoons of olive oil
• ½ teaspoon hot sauce
• 2 cloves of garlic
• rosemary
• thyme
• ¼ teaspoon pepper
• 8 duck breasts with skin

METHOD:

• Mix the oil, crushed garlic, rosemary, thyme, salt, pepper, Worcestershire and hot sauce in a bowl.
• Marinate the duck in this mixture for at least 30 minutes.
• Grill on medium heat for about 5 minutes on each side.
• Everything depends on the size of the breast, the temperature of the grill, but also your desired degree of doneness.
• The ideal meat temperature is approximately 58 °C.

Tip: Try other recipes for grilled poultry .

What should you pay attention to when preparing duck breast? This minute meat is tricky in this area because of the skin and fat. If the fat under the skin is not sufficiently cooked, the skin remains chewy and tough. Slitting the skin will cook the lard faster. At the same time, when frying and baking, you have to be careful that it remains nicely pink inside. Overcooked breasts would be tough and dry.

The correct temperature of the pan also plays a part in this. A briskly seared turkey breast will shrink quickly and the fat under the skin won’t cook. On the contrary, a low temperature will cause the fat to be baked, but at the same time, the muscles will be cooked more extensively. It is therefore appropriate to choose a medium temperature. Nothing will sizzle in the pan, but bubbles will form in the fat.

And finally, what about baking? It is not used much as a sauce due to its high fat content. However, you can process it even further. You can add it to sauces, broths or fry potatoes on it just to go with duck breast.

And what other side dishes to choose for duck breasts? Potatoes go wonderfully with them in any way. They also go well with sweet potatoes and sweet sauces. In addition to orange sauce, you can also choose sauce with cranberries, plums, currants or apricots. You can also serve them with spinach or vegetable salads.

You can also enjoy the whole duck in recipes for duck or other meat ala venison or for a wonderful holiday duck .