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    Recipes — duck breast

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    Duck Breast with Honey and Spices

    This extremely simple and delicious recipe is from my friend Carmen and one of her best suggestions.

    Before you start:

        •   If the duck breast has been vacuum-wrapped, make sure to take it out of its package 1 h before cooking in order to dry it.
        •   Keep the serving plates warm on the stove while you're preparing the dish.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2


        •   1 1/2 tbsp honey, liquid
        •   1 1/2 tbsp balsamic vinegar
        •   1/2 tsp ground cinnamon
        •   1/2 tsp ground cumin
        •   1/4 tsp coriander seeds, coarsely ground or crushed
        •   1/4 tsp peppercorns, coarsely ground or crushed
        •   1 steaklets of duck
        •   Optional: 1 pinch salt


    1. Preheat the oven to 230°C /450°F.
    2. Heat the honey in a saucepan over high heat 2-3 min, until it is slightly caramelized. Pour in the vinegar and mix well. Add the spices, lower the heat to 'low', then let the sauce reduce 5 min, until it has reached a 'coating' consistency.
    3. Make crosshatched incisions in the skin of the breasts. Season with salt then rub it into the meat. Put the breasts, skin side down, in a thick-bottom skillet. Pour the honey sauce over the breasts then cook in the middle of the oven about 8 min. Turn them, then cook an additional 2 min (for medium-rare doneness).
    4. Transfer the duck breasts to a cutting board, cover with aluminum foil and let stand 5 min before slicing (to reabsorb the juices). Put the slices on the warmed plates, spoon the sauce on the slices and serve.

    This great family recipe is thanks to Sos Cuisine Recipes at https://www.soscuisine.com/recipe/duck-breast-honey-spices

    Gressingham Duck Fillet Salad with Pomegranates and a Saffron Mayonnaise Dressing

    Enjoy as a wonderful starter for a special meal or on its own for a light lunch. ( Serves 2 )

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 8 minutes
        •    Yield: Serves 2


        •   1 Gressingham duck breast ( skin removed )
        •   125 g mixed leaves
        •   4 cherry tomatoes ( cut in half )
        •   Seeds of half a pomegranate
        •   2 tablespoons olive oil
        •   Salt and pepper

    For the Dressing:

        •   1/2 teaspoon saffron threads
        •   1 tablespoon water
        •   3 tablespoons stokes mayonnaise
        •   2 teaspoons lemon juice
        •   1 clove garlic ( peeled and finely diced )


    1. Place the saffron threads in a medium size bowl. Boil the kettle and pour approx a table spoon of the hot water over the saffron. Set aside and allow saffron to infuse for 10 mins. In a separate bowl whisk together the lemon, mayonnaise and the garlic. Slowly whisk in the saffron water until blended. Set aside.
    2. Take the duck breast fillet and with a sharp knife carefully cut the fillet in half horizontally so that you have 2 flat fillets. Rub a little oil on both sides of each fillet. Place a frying pan onto a high heat and add 1 tablespoon of olive oil. When the pan starts to smoke carefully place the duck fillets in and season lightly with salt. Cook for 4 minute and with tongs turn the fillets over, lightly season and cook for another 4 minutes . Remove the pan from the heat and leave in a warm place while you assemble the salad.
    3. Place the mixed leaves and the pomegranates into a bowl with 1 table spoon oil . Mix together and then divide the salad onto 2 plates. Put the cherry tomato halves on to and around the salad
    4. Take the duck fillets and carve into 3 or 4 pieces and put on top of the leaves. Pour over any juices from the pan
    5. Take the saffron mayonnaise and with a dessert spoon heavily drizzle this over the duck fillets

    This great family recipe is thanks to Gressinghamduck Recipes at https://www.gressinghamduck.co.uk/recipes/gressingham-duck-fillet-salad-with-pomegranates-and-a-saffron-mayonnaise-dressing


    Pan-Seared Duck Breast Recipe

    Cooking duck breast at home is as easy as one, two, three. First, score the skin so the fat can quickly render away. Second, cook it low and slow for tender meat and a crispy skin. Third, use the tasty browned bits that develop during cooking to make a quick pan sauce to top it all off.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •   4 duck breasts, 4 to 5 ounces (112 to 140g) each
        •   Kosher salt
        •   1/2 cup dry white wine (4 fluid ounces; 120ml)
        •   1 1/2 cups homemade chicken stock or store-bought stock combined with 1 tablespoon powdered gelatin (12 fluid ounces; 360ml)
        •   4 tablespoons unsalted butter (2 ounces; 60g)
        •   1/4 cup (60ml) freshly squeezed orange juice from 1 orange
        •   1 teaspoon freshly grated orange zest
        •   Freshly ground black pepper, to taste


    1. With a sharp knife, gently score duck breasts in a tight crosshatch pattern, keeping the scores 1/8 inch apart. If you prefer a little fat left on the breasts after cooking, just barely score the skin; to render more fat, score more deeply, taking care not to expose the flesh.
    2. Season duck breasts with salt, heavily on the skin side and lightly on the flesh side.
    3. Place duck breasts, skin side down, in a large, cold sauté pan. Place pan over low to medium-low heat. To keep the edges from curling up, press duck breasts down with the help of a smaller sauté pan. After about 5 minutes, the fat should begin to gently bubble. If the fat is either silent or spitting, adjust heat accordingly. Maintain the gentle bubble of fat, pouring out excess rendered fat throughout the cooking process, until much of the fat has rendered, skin is golden brown, and duck's internal temperature is 125°F (52°C), about 15 minutes.
    4. Increase heat to medium and further brown skin if needed, about 1 minute, before flipping and cooking on the flesh side. For medium-rare meat, cook until breast registers 130°F (54°C) on an instant-read thermometer, about 1 to 2 minutes. Continue cooking until duck registers 140°F (60°C) for medium or 155°F (68°F) for well-done. Remove duck from pan and set aside to rest.

      For the Pan Sauce: Over high heat, deglaze sauté pan with white wine. Scrape up any brown bits stuck to pan and let wine reduce until pan is almost dry and only 1 to 2 tablespoons remain, about 2 minutes. Add chicken stock and let reduce by half, until sauce is sticky and rich, about 2 minutes. Remove sauce from heat and swirl in butter until melted and evenly incorporated. Season sauce with orange juice and zest, salt, and black pepper. Serve with duck breast.

    This great family recipe is thanks to Serious Eats at https://www.seriouseats.com/recipes/2018/02/pan-seared-duck-breast.html

    BBQ Sweet Chilli Duck Breast

    A super healthy, low-fat recipe that's ideal for barbecue entertaining!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    4 Luv-a-Duck Fresh Duck Breasts


        •    ½ cup sweet chilli sauce
        •    ½ cup soy sauce
        •    1 lime, zested & juiced
        •    1 fresh red sweet chilli 7-8cm, thinly sliced

    To Serve

        •    Grilled vegetables
        •    Lime wedges
        •    Sliced fresh chilli to garnish

    Equipment Required

        •    1 Chopping board
        •    1 Sharp knife
        •    1 Measuring cups
        •    1 Glass bowl
        •    1 BBQ or griddle plate


    1. Pre-heat BBQ on medium high or griddle plate 3-4 minutes.
    2. Score the Luv-a-Duck Breast skin 4-5 times lightly with a sharp knife. Season with salt and pepper
    3. Combine the sweet chilli sauce, soy sauce, lime zest & juice together in a large bowl.
    4. Marinate the duck breasts skin side up in the marinade for up to 24 hours, refrigerated and covered.
    5. BBQ the duck breast skin side down on the flat plate 2-3 minutes until skin is crispy.
    6. Turn duck breast and place on the grill on a medium heat for 5-6 minutes taking care not to burn the duck.
    7. Baste duck liberally with marinade and glaze. Remove from grill and set aside to rest for at least 5 minutes.
    8. Serve sweet chilli duck breast, sliced thinly with grilled vegetables, a wedge of lime and a little sweet chilli glaze and sliced fresh chilli.

    Chef’s Tips: To prevent burning allow marinade to drain off prior to barbecuing. Try adding ½ cup of mango or apricot puree to this marinade for a delicious difference.

    This great family recipe is thanks to Luv-a-Duck at http://www.luvaduck.com.au/recipes/view/bbq-sweet-chilli-duck-breast/31/

    Five spice duck salad

    This exotic duck salad has got it all going on – crunch, spice, juicy fruit and tasty crispy duck.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 2


        •    1 large duck breast
        •    1 teaspoon Chinese five spice powder
        •    1 pomegranate , halved
        •    3 spring onions , trimmed and sliced
        •    1 sprig fresh coriander , leaves picked
        •    a few sprigs watercress
        •    ½ ripe mango , peeled and cut into chunks
        •    ½ lime , juice of sesame oil , to drizzle
        •    1 little gem lettuce


    1. This exotic duck salad has got it all going on – crunch, spice, juicy fruit and tasty crispy duck.
    2. Season the duck breast and dust with Chinese five spice powder. Put in a medium-hot frying pan and fry very gently for 5 minutes, turning halfway, until lots of fat has come out of the skin and the skin is golden brown. Take out of the pan and slice thinly – the duck will still be raw in the middle but don’t worry! Discard the fat from the pan and put the sliced duck back in. Stir fry for a few minutes, until cooked through and crispy. Set aside.
    3. Mix the pomegranate seeds, spring onions, coriander, watercress, mango and crispy duck together. Dress with the lime juice and a drizzle of sesame oil. Season to taste.
    4. Separate the lettuce leaves and arrange on plates. Top with the dressed salad to serve.

    This great family recipe is thanks to Jamie Oliver at https://www.jamieoliver.com/recipes/duck-recipes/five-spice-duck-salad/