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    Recipes — duck breast

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    Duck Breast with Crushed Potatoes, Asparagus and Spiced Sauce

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 2



        •    400g roasting potatoes
        •    2 Tblsp Luv-a-Duck, Duck Fat
        •    1 head of garlic, broken into cloves
        •    2 Tblsp chopped oregano


        •    1 tbsp olive oil
        •    1 small shallot, finely chopped
        •    1 cinamon stick
        •    1/2 tsp ground ginger
        •    2 cardamom pods
        •    10 pink peppercorns
        •    1 bay leaf
        •    1 tbsp castor sugar
        •    1 tbsp apple cider vinegar
        •    1/4 cup fresh orange juice
        •    1 tbsp Grand Mariner
        •    300ml Duck Stock (can be substituted with chicken stock)


        •    4 Luv-a-Duck Moisture Infused Duck Breasts
        •    Salt and pepper

    To Plate:

        •    2 bunches asparagus
        •    20g of butter



    To cook the potatoes:

    1. Preheat the oven to 200°C.
    2. Peel and cut the potatoes into even sized pieces, put into a saucepan, with plenty of cold salted water, bring to the boil and allow to simmer until tender. Do not overcook. Drain the potatoes.
    3. Place the potatoes back into the pan in which they were cooked and add the Duck Fat and the salt and pepper.
    4. Cover with the lid on and give them a vigorous shake to rough up the edges and coat them with the Duck Fat.
    5. Place potatoes in a roasting tray with the garlic cloves in a single layer and roast in the oven for approximately 40 minutes or until golden and crunchy.
    6. Season with salt and pepper and mix with oregano.

    To make the sauce:

    1. Meanwhile in a saucepan, heat the olive oil. Add the shallot, spices and bay leaf, cook until the shallots are translucent and are soft in texture.
    2. Deglaze the pan with the vinegar, add the sugar and reduce, cooking until a light caramel colour.
    3. Add the Grand Mariner and orange juice and reduce by two thirds, or until it resembles a syrup. Add the Duck Stock and reduce the sauce by two thirds.
    4. Pass through a fine sieve, discarding the shallots and spices, and pour the sauce back into the saucepan. Set aside until needed.

    To cook the duck:

    1. Score the skin of the duck breast by making shallow cuts and season both sides of the breast with salt and pepper.
    2. Place duck breast in medium warm pan skin-side down and cook until brown and crispy, 4-5 minutes. Rest for 5 minutes.

    To plate:

    1. Steam the Asparagus.
    2. Return the sauce to heat, whisk the butter and check the seasoning.
    3. Cut the Duck Breast into slices and serve with the sauce and crushed potatoes and asparagus.

    This great family recipe is thanks to Luv-a-Duck Recipes at http://www.luvaduck.com.au/recipes/view/duck-breast-with-crushed-potatoes-asparagus-and-spiced-sauce/31/

    Sticky Marinated Duck

    How to marinate duck breast with honey and soy sauce. This sweet, sticky marinade is Hillfarm's favourite way to prepare Gressingham Duck. Use local Hillfarm honey to create a flavoursome dish that never fails to impress.

    Prep Time

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


        •    2 duck breasts
        •    2 tbsp apple balsamic vinegar (I used Aspall)
        •    2 tbps Hillfarm runny honey
        •    1 tbsp Worcestershire sauce
        •    1 tbsp dark soy sauce
        •    2 cloves garlic, unpeeled
        •    ½ a lemon grated zest
        •    tbps Hillfarm cold pressed rapeseed oil


    1. Score the duck breasts right through the skin, without cutting the meat beneath.
    2. Mix the marinade ingredients together in a bowl, and add the duck.
    3. Make sure the meat is completely covered, cover with clingfilm and leave to marinade at room temperature for 2 hours or in the fridge overnight.
    4. Heat a frying pan until hot, and place the duck breast in skin side. Cook until golden in colour before sealing the other side and placing onto a baking tray.
    5. Cook in a preheated oven at 210°C for 15 minutes, or slightly longer if you prefer it well done.
    6. Serve with seasonal vegetables.

    This great family recipe is thanks to Gressingham-Duck Recipes at https://www.gressinghamduck.co.uk/recipes/sticky-marinated-duck

      Grilling: Spice-Rubbed Duck Breast Recipe

      The flavor wasn't as much of a triumph. Not that the duck wasn't good—when the rub and glaze were well concentrated, the juicy meat had a nice mix of spice and fruitiness. It just fell a little short of my high expectations after reading the recipe. Maybe I'm being too critical, but after perfecting a technique for well-grilled duck breasts, I hope to take them in more exciting directions. This recipe is just the beginning.

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 35 minutes
          •    Yield: Serves 4


          •   2 cups orange juice
          •   1 pint blackberries
          •   1 tablespoon dry mustard
          •   1 tablespoon sweet paprika
          •   1 teaspoon ground chile de arbol
          •   1/2 teaspoon ground cinnamon
          •   1/2 teaspoons five-spice powder
          •   1/2 teaspoon ground coriander
          •   4 duck breasts
          •   Kosher salt
          •   Freshly ground black pepper
          •   Olive oil


      1. Bring orange juice to a boil in a medium saucepan over high heat. Reduce heat to medium and cook until juice is reduced by half, about 5 to 10 minutes. Add in blackberries and cook for 2 minutes more. Place a fine mesh strainer on top of a bowl and strain juice mixture into bowl. Discard solids.
      2. In a small bowl, mix together mustard, paprika, chile de arbol, cinnamon, five-spice powder, and coriander. Set aside.
      3. Score duck skin diagonally every 1/2-inch. Brush duck breasts all over with oil and season with salt and pepper. Rub spice mixture onto skin side of each breast.
      4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place duck breasts on grill, skin side down, until browned and crisp, about 5 to 7 minutes. Flip and continue to cook, brushing duck every minute with orange-blackberry glaze, until an instant read thermometer registers 130 degrees when inserted into middle of breasts. Remove duck from grill and let rest for 5 to 10 minutes. Slice and serve.

      This great family recipe is thanks to Serious-Eats Recipes at https://www.seriouseats.com/recipes/2011/08/grilling-spice-rubbed-duck-breast-recipe.html

      Five-Spice Duck Breast with Blackberries

      Prep Time

          •    Prep time: 30 minutes (Alternatively, wrap and refrigerate for several hours, or even overnight; bring back to room temperature before cooking.)

          •    Cook time: 25 minutes
          •    Yield: Serves 4-6


          •   2 Muscovy duck breasts, about 1 pound each
          •   Salt
          •   2 tsps Chinese five-spice powder
          •   1 tbsp fresh ginger, grated
          •   2 garlic cloves, smashed or diced
          •   1 shallot, finely diced
          •   2 tbsps good sherry vinegar
          •   2 tbsps brown sugar
          •   6 ounces blackberries
          •   ½ cup rich chicken broth


      1. Trim duck breasts as necessary, removing extraneous fat or gristle. Score the skin side of the breast diagonally with a sharp knife.
      2. Season both sides of the duck breasts with salt, then sprinkle both sides evenly with five-spice powder. Mix together ginger and garlic and use it to slather the breasts. Cover and let marinate for 30 minutes at room temperature. (Alternatively, wrap and refrigerate for several hours, or even overnight; bring back to room temperature before cooking.)
      3. Place a cast-iron pan over medium-high heat. When pan is hot, lay duck breast in it skin-side down. Let sizzle gently for 7 minutes, until skin is crisp and golden, adjusting heat as necessary to keep from getting too dark too quickly. Turn breast over and cook 3 to 5 minutes more. An instant-read thermometer should register 125 degrees for medium rare. Remove from pan and let rest for 10 minutes on a warm plate. Drain fat from pan (reserve for another use if you wish).
      4. Make the sauce: Over medium heat, add shallots to pan and cook until softened, about 2 to 3 minutes. Add sherry vinegar, brown sugar and half the blackberries, stirring until sugar is dissolved and berries have released their juice. Add chicken broth, raise heat and simmer rapidly until liquid is reduced by half and a bit syrupy. Strain the contents of the skillet into a small saucepan and keep warm.
      5. To serve, slice duck breast thinly across the grain on a diagonal and arrange on a platter. Spoon the sauce over the meat and garnish with the rest of the blackberries.

      This great family recipe is thanks to Dining-&-Cooking Recipes at https://www.diningandcooking.com/35806/five-spice-duck-breast-with-blackberries/

      Seared Duck Breast with Cherries and Port Sauce

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 25 minutes
          •    Yield: Serves 2


          •   2 5-to 6-ounce duck breast halves or one 12-to 16-ounce duck breast half
          •   2 tablespoons (1/4 stick) chilled butter, divided
          •   1/4 cup finely chopped shallot (about 1 large)
          •   1/2 cup low-salt chicken broth
          •   8 halved pitted sweet red cherries, fresh or frozen, thawed
          •   2 tablespoons tawny Port
          •   1 tablespoon orange blossom honey


      1. Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). DO AHEAD: Can be made 8 hours ahead. Cover and chill.
      2. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.
      3. Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.
      4. Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.

      This great family recipe is thanks to epicurious Recipes at https://www.epicurious.com/recipes/food/views/seared-duck-breast-with-cherries-and-port-sauce-353376