Cooking with duck meat might seem intimidating but it’s quite easy. Check out these sensational duck breast recipes and learn how to cook them perfectly.
Who else thinks that duck meat is highly under-utilized as a protein source? I often order duck when I eat out and I have also cooked it at home on many occasions, but there are many people that have never tried it or they simply never use it in home cooking.
People think it’s too expensive (actually, duck is about the same price as chicken), it’s not always noticeably available, or they are not sure how to cook it.
In today’s post, I am going to give you a few tips on how to easily cook duck breast (we’ll start there) and share 15 duck breast recipes that are healthy and delicious.
Duck Nutrition
Duck is a great source of protein, B vitamins, iron, and essential minerals. Like chicken, it belongs in the poultry group, although its meat is darker in colour and has a more flavorsome, distinct flavor than chicken.
When cooked, it develops a lovely umami (savory) flavor and is even a little salty without any seasoning. When cooked correctly, it is juicy and tender, and the duck fat is….oh-so-tasty! No wonder the French love cooking with it.
Speaking of duck fat, it has its own unique nutrition points. Unlike chicken fat, duck fat is quite low in polyunsaturated acids. Duck fat contains 35.7% saturates, 50.5% monounsaturated (high in linoleic acid), and 13.7% polyunsaturated fats. So its composition is actually closer to olive oil.
Why is this important? Because these lower levels of polyunsaturated fats mean less of the often troublesome omega-6 fatty acids. This gets even better with wild duck meat.
Purchasing Duck
It’s important to source good quality duck meat from ducks that have been raised ethically, with a good diet and plenty of sunshine and space. In general, duck growers are small operations, partly because duck is perceived to be fit for a special meal or a restaurant-only menu, so the demand is not as high as for chicken. As with most poultry, duck meat has a much lower footprint on the environment than say red meat.
Duck is not difficult to prepare, and if you buy from the right source, you can feel assured that you are not supporting ill factory farming practices. Look for duck meat in the poultry section of the supermarket or chat with your butcher.
What Goes Well With Duck Meat?
Duck meat goes really well with sweet and sour food pairings – think caramelized onions, balsamic reduction, orange sauce, hoisin, and dried and fresh fruit. It likes warm spices such as cinnamon, pepper, Chinese five-spice powder, allspice, vanilla, and fennel.
You can serve it with roasted vegetables, anything cabbage, and fresh salads, and it’s great in curries. There are many ways to serve duck (see more ideas below) but to start you off, I am going to give you a simple method for how to cook duck breast at home.
How To Cook Duck Breast
- Bring the duck breasts to room temperature before cooking. Season with salt and pepper. Salt will help to draw out the fat while the meat is cooking. You can also season with other spices. You can score the skin if you wish. Preheat the oven to 200 C/ 400 F.
- Place the duck breasts, skin side down, in a cold skillet. Then turn the heat to medium. This will start to cook the skin gradually, allowing the fat to render (or dissolve) without getting overcooked or burnt too quickly. Cook skin side down for about 10-12 minutes.
- When the skin is golden brown and crispy, and the fat layer has visibly reduced, turn the duck breasts over and cook flesh side down for 2 minutes. You can bathe the duck with some of the rendered fat. And you can remove some of the excess fat from a bowl. Reserve this liquid gold for later as you can use it to cook veggies.
- Then transfer the duck breasts to the hot oven, either in the same pan if it’s oven-proof or place them on a roasting tray. Finish in the oven for 5-6 minutes. Then remove, turn upside down (to let the juices flow back) and rest for about 5-6 minutes.
- Facing the duck’s skin side up, cut the breasts into thick slices. It should be pink and juicy on the inside.
Another way to cook duck breasts is by roasting them in the oven. Heat the oven to 200 C/ 400 C. Place the breasts, skin side down on a flat oven tray, and pop them in the oven, the middle shelf. Cook for 15 minutes, then turn the meat over and cook for a further 10-12 minutes. Remove from the oven and rest for 5-7 minutes before slicing.
Best Duck Breast Recipes
I’ve collated some tasty and exciting recipes using duck breasts.
Duck Salad With Balsamic Cherries
If you love the contrast of sweet and savory, this duck salad is a must-try. Juicy duck breast is paired with tart balsamic cherries and crunchy greens for a light yet indulgent meal. It’s a little fancy, a lot delicious, and surprisingly easy.
Seared Duck Salad With Hoisin Marmalade Glaze
A bold, Asian-inspired twist on duck salad! Crispy seared duck breast meets a sticky-sweet hoisin marmalade glaze, nestled on a bed of fresh greens. It’s a flavor-packed, restaurant-quality dish that you can whip up at home. Recipe from Rhubarb & Cod.
Apple Bacon & Duck Salad
Smoky bacon, sweet apples, and succulent duck breast come together in this hearty salad that hits all the right notes—crunchy, crispy, juicy, and fresh. It’s the kind of salad that makes you forget you’re eating a salad. Recipe from The Domestic Man.
Duck With Orange Sauce
A classic French dish that never goes out of style! Tender duck breast is bathed in a citrusy, caramelized orange sauce that’s both bright and rich. It’s elegant enough for a dinner party but simple enough for a weeknight treat. Recipe from Mon Petit Four.
Air Fryer Chinese-Style Duck Breast With Crispy Skin
Crispy-skinned duck without the hassle? Yes, please! This air fryer method gives you golden, crackling skin while keeping the meat juicy and flavorful. A quick marinade infuses it with classic Chinese flavors, making this a game-changer. Recipe from Tiffy Cooks.
Seared Duck Breast With Cipollini Onions
This dish is all about rich, deep flavors. The duck is seared to perfection with a golden crust, then paired with sweet, caramelized cipollini onions. Simple ingredients, restaurant-worthy results. Recipe from Tried & True Recipes.
Seared Duck Breast With Pomegranate Reduction
If you love a fruity twist with your duck, this one’s a winner. A luscious pomegranate reduction adds tartness and depth to the rich, crispy-skinned duck. It’s sweet, savory, and absolutely stunning on the plate. Recipe from The Roasted Root.
Classic Pan-Seared Duck Breast
Sometimes, simple is best. This no-fuss, pan-seared duck breast is crispy on the outside, juicy inside, and seasoned just right. A great go-to recipe for anyone wanting to master the basics. Recipe from Uncomplicated Chef.
Crispy Duck Salad
Crispy duck breast, crunchy veggies, and a zesty dressing make this salad anything but boring. It’s fresh, flavorful, and has just the right amount of indulgence. A great way to enjoy duck without feeling too heavy. Recipe from Cooking With Cocktail Rings.
Duck Breast With Plum Sauce
Rich duck and sweet-tart plum sauce were made for each other. This dish is both comforting and elegant, perfect for a special occasion or when you just want to treat yourself. Recipe from Tatyana’s Everyday Food.
Duck With Raspberry Sauce
A paleo-friendly dish that’s as delicious as it is beautiful! The raspberry sauce brings a bright, tangy contrast to the crispy duck breast, making every bite irresistible. Recipe from Paleo Leap.
Thai Red Duck Curry
A fragrant, creamy Thai curry loaded with tender duck, rich coconut milk, and a punchy red curry sauce. The balance of spice, sweetness, and umami is unbeatable. Recipe from RecipeTin Eats.
Crispy Skin Duck Breast with Peach, Tarragon & Honey
Peaches and duck? Absolutely! This dish brings out the natural sweetness of the meat with a beautiful balance of fruitiness, herbs, and honeyed richness. Recipe from Luv-A Duck.
Duck Stir-Fry
Quick, flavorful, and packed with veggies, this stir-fry is an easy way to enjoy duck on a busy night. Savory, slightly sweet, and loaded with umami goodness. Recipe from Mad Creations.
Hoisin Duck Stir-Fry
This one’s all about bold flavors! Hoisin sauce adds a deep, sweet-savory glaze to tender slices of duck, tossed with crunchy veggies. A 30-minute meal that tastes like takeout (but better). Recipe from Knife & Soul.
My Homemade Hoisin Sauce (Goes Well With Duck!)
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Do you have a favorite recipe for duck breast? Share with me below.
Duck is one of my favorite meats. It can be cooked easily once you know how to do it. Love it a little with maple syrup.
I have access to frozen wild duck breast, but the skin has been removed. How can I work with this meat and be Whole30 compliant?
You can use it in pretty much the same way as you would chicken: pan-fry it, roast it, use it in curries. I think simply pan-fried duck breasts with sautéed onions and apples or other fruit (peach might be nice or cherries) would be very nice as duck goes well with a little sweetness and whole fruit should be okay on Whole30. Otherwise, simply season it with some herbs and spices and you’re golden.
Love a good homemade hoisin sauce. I use cashew butter for mine, love it! Thanks for including my duck with caraway roasted roots recipe!