Looking for something special to make for dinner and don’t have a lot of time (or don’t want to spend a lot of effort)? You have to check out this seared duck breast recipe!

In just 30-minutes, you can have a 5-star meal that is healthy and filling! Clean eating has never been this easy – or looked this good!

Chef Cuco, Head Chef at Piazza Bella in Chicago, Illinois – shares the ‘searing secret’ and lets us know how you can prepare the best duck of your life, just like a professional.

“Duck breasts are an incredibly lean meat, which only needs a short time on high heat to cook.” Chef Cuco shares with us.

Because it is a dark meat with tighter muscle fibers than other fowl (turkey, chicken, etc.), many professional chefs choose to serve the dish medium-rare as opposed to well done to maintain the tenderness and juiciness of the duck breast.

You can find the full recipe below

Watch a short video featuring Chef Cuco preparing this seared duck breast.

From our SMART Tips & Tricks – Wild Game in the Kitchen series on YouTube! Be sure to subscribe so you can be notified anytime we add a new wild game recipe or video!

Seared Duck Breast with Roasted Potatoes

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Prep Time: 10-minutes | Cook Time: 20-minutes | Total Time: 30-minutes

Serves: 4

Ingredients

For the Duck Breast

2 Duck Breasts
4 Tablespoon Butter
Kosher Salt
Black Pepper

For the Escarole

8 oz. Escarole (Blanched)
2 Tablespoons of Olive Oil
6 Cloves of Garlic (Chopped)
Kosher Salt

Black Pepper

For the Roasted Potatoes

1 lbs. Miniature Potatoes
3 Tablespoons of Olive Oil
6 Cloves of Garlic (Diced)
2 Tablespoons Rosemary
2 Tablespoons Thyme
Kosher Salt
Black Pepper

For the Sauce

4 Tablespoons Butter
½ Cup Demi-Glace
4 oz. Brandied Cherries

Method

Roasting your Potatoes

Preheat your oven to 425 degrees
Line large cooking sheet(s) with aluminum foil
Chop/Dice your potatoes
Add potatoes together with your olive oil, rosemary & thyme in a large mixing bowl
Spread potatoes out evenly across your cooking sheet(s)
Roast in the oven for 20-minutes, flipping halfway – check with a fork if tender
Sprinkle with salt, black pepper, and any additional seasonings to taste
Keep & serve warm

Preparing Your Brandied Demi-Glace

In a small saucepan melt 4 tablespoons butter over medium-low heat
Add 4 oz. of Brandied Cherries
Add ½ Cup Demi-Glace
Lower heat and allow sauce to simmer, until ready to serve

Searing your Duck Breast

Use a high heat setting to pre-heat your sauté’ pan
Melt 4 tablespoons of butter in the pan
Season your duck breasts lightly with salt and pepper
Place duck breasts into your high-heat pan – BE ATTENTIVE as they will sear quickly!
Sear each side of your duck breast for 1-2 minutes on high heat
Lower your heat to medium and allow breasts to cook for up to an additional 8-minutes on each side.
- For a more tender & juicier breast – cook to an internal temperature of 125 and allow to rest for a medium rare preparation.
- For a fully cooked breast – cook to an internal temperature of 165 and allow to rest for a well-done preparation.

EDITORS NOTE: ALWAYS HANDLE YOUR RAW MEAT WITH PROPER SAFETY AND HANDLING PROCESSES.
THE USDA RECOMMENDS COOKING DUCK BREASTS TO AN INTERNAL TEMPERATURE OF 165 DEGREES.

Sauté your escarole

Heat 2 tablespoons olive oil over medium heat in a sauté pan
Add your garlic (chopped, diced, or minced are all OK)
Allow the garlic to get a nice golden-brown color
Add 8 oz. of blanched escarole – spread your escarole and allow oil and garlic to coat
Cook quickly removing from heat after 2-3 minutes
Add a pinch of salt & black pepper to taste