• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Check Out Continue Shopping

    Recipes — duck breast

    Blog Menu

    Duck Breast Recipe

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 1 hour or up to 4 hours
        •    Yield: Serves 4


        •   4 boneless duck breasts (about 5 to 6 ounces each; 150-175g)
        •   Kosher salt and freshly cracked black pepper


    1. Season duck generously with salt and pepper. For best results, place on a plate and refrigerate uncovered overnight before proceeding.
    2. Seal duck in vacuum bags. Place in 130°F (54°C) water bath for at least 45 minutes and up to 4 hours. Remove from bags and dry thoroughly with paper towels.
    3. Place breasts skin side-down in heavy-bottomed 12-inch non-stick or cast iron skillet and set over high heat until sizzling, about 2 minutes. Reduce heat to medium and cook, moving and pressing breasts to ensure good contact between skin and pan until golden brown and crisp, about 5 minutes. Flip and cook second side until barely colored, about 30 seconds. Transfer to paper towel-lined plate and allow to rest for 5 minutes.
    4. Slice breasts crosswise into 1/2-inch strips and serve.

    This great family recipe is thanks to Serious Eats Recipes at https://www.seriouseats.com/recipes/2010/09/sous-vide-101-duck-breast-recipe.html

    Sticky Duck with Chinese Pickled Radishes

    Make the most of this turnip-like vegetable by stir-frying the green leaves and pickling the veg - serve with rich Asian-spiced meat.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 2


    For the Pickled Radishes:

        •   2 bunches radishes, sliced, leaves reserved
        •   2 tbsp golden caster sugar
        •   1 tbsp white wine vinegar
        •   1 tbsp low-salt soy sauce
        •   1 tbsp brown sugar
        •   1 red chilli, deseeded and sliced

    For the duck:

        •   1 tbsp clear honey
        •   1 tbsp low-salt soy sauce
        •   1 tbsp rice wine
        •   1 tbsp white wine vinegar
        •   1 tsp five spice powder
        •   2 duck breasts

    For the Radish Leaves:

        •   1 tbsp vegetable oil
        •   leaves from 2 bunches radishes
        •   2 garlic cloves, sliced
        •   1 tsp low-salt soy sauce
        •   1 tsp sesame oil
        •   1 tsp sesame seeds


    1. Put the radishes in a sieve over a bowl. Sprinkle with the caster sugar and 2 tsp salt, and leave for at least 30 mins or up to 1 hr. Make a dressing by mixing the vinegar, soy sauce, brown sugar and chilli together until the sugar dissolves. Gently press the radishes to release any liquid, then tip them into a bowl and pour over the dressing.
    2. Heat oven to 180C/160C fan/gas 4. For the duck, mix the honey, soy, rice wine and vinegar in a small bowl. Slash the skin of the duck breasts and season with salt, pepper and the five-spice powder. Heat an ovenproof frying pan and cook the duck, skin-side down, for 5 mins until golden. Flip over, baste with the honey and soy mix, then put the pan in the oven for 15-20 mins, turning the breasts a couple of times to glaze the skin. Leave the duck in the pan to rest.
    3. For the radish leaves, heat the oil in a small wok, add the leaves and garlic, and stir-fry until the leaves are just wilted. Splash with soy, drizzle with sesame oil and scatter with sesame seeds. Serve the duck breasts whole or sliced – it’s up to you – with the pickled radishes and the stir-fried leaves.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/3147701/sticky-duck-with-chinese-pickled-radishes

    Barbecued Duck Breasts with Honey, Ginger and Soy Sauce

    Perfect for long sunny days and barbeques with friends. Delicious served with garlic and lavender new potatoes. Recipe by Michelin-starred chef Galton Blackiston.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 6


        •   6 Gressingham® duck breasts, skin left on
        •   salt and pepper
        •   75g runny honey
        •   2 teaspoons chopped fresh root ginger
        •   25ml soy sauce
        •   1/2 teaspoon Chinese five-spice powder
        •   1/2 teaspoon mild curry powder
        •   1 clove fresh garlic
        •   1 tablespoon sesame oil


    1. Using a sharp knife, score the skins of the duck breasts, season well with salt and pepper and set aside.
    2. To make the marinade, place all of the remaining ingredients into a liquidiser, blitz well and pour into a bowl.
    3. Place the duck breasts onto a preheated BBQ skin-side down and continuously baste or brush the breasts with the honey marinade throughout the cooking time, while moving the breasts around to avoid sticking. The duck breasts should take around 15 minutes to cook. Alternatively cut the duck breasts into strips for a quicker cooking time.

    TIP: Cooking six duck breasts on the BBQ at one time may cause the BBQ to flame up. If this happens, shut the lid and cook one or two duck breasts at a time.

    This great family recipe is thanks to allrecipes Recipes at http://allrecipes.co.uk/recipe/23970/barbecued-duck-breasts-with-honey--ginger-and-soy-sauce.aspx

    Duck & Asparagus Risotto

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •   4 Luv-a-Duck Fresh Duck Breasts
        •   4 cups (1 litre) Luv-a-Duck Duck Stock
        •   2 tbsp Luv-a-Duck Duck Fat
        •   1 brown onion, diced
        •   2 tsp garlic, crushed
        •   1 1⁄3 cup arborio rice
        •   1⁄2 cup white wine
        •   2 bunches asparagus, trimmed and cut into three
        •   1⁄3 cup grated Parmesan cheese
        •   Freshly ground black pepper


    1. Bring stock to the boil in a saucepan, reduce the heat and hold at a simmer.
    2. Heat duck fat in a medium pot over moderate heat and cook onion and garlic for 5 minutes or until soft. Add rice, stirring to coat the grains and toast for 1 minute or until rice is translucent. Pour in wine and simmer until almost evaporated. Stir in the stock, one ladleful at a time, allowing each to be absorbed before adding the next. Continue to cook, stirring constantly, for 20-25 minutes or until al dente. Add an extra ladle of stock with the asparagus and cook for 2 minutes until tender. Stir in Parmesan cheese and season with black pepper.
    3. Meanwhile, pre-heat oven to 190°C. Pat duck skin dry, score the skin and season with salt. In a medium pan over moderate heat, place the duck breasts skin side down into the pan for 5 minutes or until skin is golden. Turn the duck breast over and cook for a further 2 minutes.
    4. Remove from the pan and place on a lined baking tray. Roast the duck in the oven for 8-10 minutes, or to your liking. Remove from the oven and rest for 5 minutes before slicing. For best results, duck should be cooked medium rare.
    5. Spoon risotto into serving bowls and top with sliced duck, shaved Parmesan and extra black pepper.

    This great family recipe is thanks to Luv-a-Duck Recipes at http://www.luvaduck.com.au/recipes/view/duck-asparagus-risotto/31/

    Duck Breast with Pomegranate-Citrus Glaze

    Is duck breast a meal you ever make at home? No? Why? Is it too unfamiliar? Is it associated with fancy restaurant meals — too intimidating to make in your own kitchen? Let me help dispel those fears and say that duck breast is a delicious, special meal to make at home. If you'd like to try something a little different this weekday, why not try duck?

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 2


        •   2 duck breasts, about 12 to 16 ounces total (split into two pieces if sold still joined by the skin)
        •   Kosher salt and freshly ground black pepper
    2 tablespoons pomegranate molasses
    2 tablespoons white vermouth
        •   1 large orange, juiced (about 1/4 cup)
        •   1 tablespoon honey
        •   1 cinnamon stick
        •   4 whole cloves
        •   1/8 teaspoon cardamom


    1. Heat the oven to 400°F. Place the duck breasts fat side up on a cutting board and use a small sharp knife to crosshatch them, cutting just through the layer of fat but not into the meat itself. Sprinkle thoroughly with salt and pepper.
    2. Place them fat side down in a large skillet. Turn the heat on to low. Cook the duck breasts over very low heat for 10 to 15 minutes, letting the fat render out. The fat shouldn't spit or flare up; the heat should be low as possible. The goal here is to avoid cooking the duck breasts too much, and just to render off the fat.
    3. While the fat is rendering, mix the pomegranate molasses, vermouth, orange juice, honey, cinnamon, cloves, and cardamom in a small saucepan and bring to a simmer. Simmer for 5 minutes or until it reaches a temperature of 210°F. Turn off the heat and set aside.
    4. When the fat on the duck breasts looks cooked through and crisp (see photos above), turn off the heat and remove the duck breasts. Carefully pour off all the liquid fat into a bowl. Cover and refrigerate, unless you plan to use some right away (as I did with the sautéed turnips you see on the plate above). Return the duck breasts to the pan, fat side up now, and brush lightly with the pomegranate syrup. Put the pan in the oven for 5 to 7 minutes or until the internal temperature reaches your goal.
    5. Personally, I like to cook my duck breast to medium rare, so I shoot for about 130°F. (The photos here notwithstanding — I left the duck breast on the stove for much longer than usual in order to get the photos I needed for this recipe. The hazards of cooking and writing at the same time!) This should give you duck breast that is dark pink or magenta inside.
    6. If you prefer to cook to USDA standards, then cook for a few minutes longer, to 160°F. This will produce duck breasts that are brown throughout, with a hint of pink in the center. This is way too done for my personal taste, but it is still tasty.
    7. Remove the duck breasts from the oven, place on a cutting board, and tent with foil to rest for a few minutes. Brush again with the glaze (rewarm the glaze if necessary) and slice very thinly. Serve immediately. I liked to serve thin slices of duck breast fanned out over wilted greens or radicchio, with sautéed turnips or root vegetables on the side.

    NOTE: I love leftover duck sliced very thin, served cold with a little mustard and a salad. It's almost better than it is hot out of the oven.

    This great family recipe is thanks to The Kitchn Recipes at https://www.thekitchn.com/romantic-dinner-recipe-duck-breast-with-pomegranate-citrus-glaze-new-recipes-from-the-kitchn-183851