• 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

    Crispy Duck with Blackberry Gastrique, Roasted Pearl Onions, and Israeli Cous-Cous

    Reduced blackberries and roasted pearl onions go perfectly with crisp duck breast. Fatty, rich duck breast is balanced by a sweet and tart reduction of blackberries and red wine. Alongside Israeli cous-cous and roasted pearl onions, the duck makes for an elegant and satisfying dinner.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    1/2 cup sugar
        •    2 tbsps water
        •    2 sprigs thyme
        •    1 tsp canola oil
        •    1/2 cup red wine vinegar
        •    2/3 cup fresh blackberries
        •    1 tbsp extra virgin olive oil
        •    4 skin-on duck breast halved
        •    kosher salt and black pepper
        •    2 cups cooked Israeli cous-cous
        •    1 tbsp dry red wine, such as cabernet
        •    12 pearl or cipollini onions, end trimmed, skins removed


    1. Adjust oven rack to middle position and preheat oven to 350°F. Toss onions and olive oil in medium bowl to coat. Season generously with salt and pepper. Transfer onions to rimmed baking sheet and roast until a knife tips slips easily in and out of the onion, about 35 minutes.

    2. Meanwhile, combine sugar and water in small heavy-bottomed saucepan. Cook over medium-high heat until sugar is dissolved. Continue to cook without stirring until the liquid reaches a light blond caramel color, 5-8 minutes, swirling gently to help mixture cook evenly. Add red wine vinegar all at once (mixture will boil very rapidly). Continue to cook until sugar is re-dissolved, about 3 minutes.

    3. Add wine to pan and reduce until slightly syrupy, about 2 to 3 minutes. Add blackberries and thyme and cook until blackberries have broken down slightly and mixture is dark red with the texture of light maple syrup. Remove from heat and season to taste with salt and pepper.

    4. For the duck: Pat duck breasts dry with paper towels and season generously on both sides with salt and pepper. Heat canola oil in a 12-inch heavy-bottomed cast iron or stainless steel skillet over medium-high heat until shimmering, about 2 minutes. Gently place duck breasts in pan skin-side down and press down firmly with spatula to ensure good contact between skin and pan. Cook until the skin is golden brown and crispy, 6 to 8 minutes. Using tongs, flip breasts and cook on second side until thickest part of breast registers 130 degrees on an instant read thermometer for medium, about 3 minutes longer, or 140 degrees for medium-well, about 4 minutes longer. Transfer duck breasts skin-side-up to large plate, tent loosely with foil and allow to rest 3-5 minutes. Rewarm gastrique over low heat if necessary. Slice duck and serve with cous-cous, onions, and gastrique.

    This great family recipe is thanks to Serious Eats Recipes at https://www.seriouseats.com/recipes/2010/09/crispy-duck-with-blackberry-gastrique-recipe.html

    Honey Soy Glazed Duck Breast With Green Beans And Toasted Hazelnuts

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 4


        •    olive oil
        •    2 tbsps honey
        •    4 duck breasts
        •    80ml peanut oil
        •    200g green beans
        •    1 tbsp palm sugar
        •    85g toasted cashews
        •    80ml rice wine vinegar
        •    4 tbsps light soy sauce
        •    Chinese five spice powder
        •    pot baby Basil or baby herbs


    1. Score the skin of the duck breasts with a very sharp knife. Season the duck breast generously with salt and the five spices and rub into the skin thoroughly.

    2. Score the skin of the duck breast by making shallow cuts and season both sides of the breast with salt and pepper.

    3. Place duck breast in medium warm pan skin-side down and cook until brown and crispy, 4-5 minutes. Turn the breast over and cook for another 2 minutes.

    4. Just before the duck is ready, drizzle the honey and soy sauce over. Toss and turn the duck in the honey and soy and cook until the liquid has reduced to a syrupy glaze. Transfer the duck to a warm plate and leave to rest for 5-10 minutes.

    5. While the duck is resting, to a pan of salted boiling water add the beans and cook for no more than one minute. Meanwhile, crush the cashews lightly with a pestle and mortar. Drain the beans. Whisk the oils, sugar and sherry vinegar together with some seasoning. Toss the beans in the vinaigrette to taste.

    6. To serve, place the bean salad off centre. Slice the duck and place beside. Drizzle any remaining pan juices over and finish with a small drizzle of the vinaigrette. Finish with baby herbs.

    This great family recipe is thanks to Luv-A-Duck Recipes at http://www.luvaduck.com.au/recipes/view/honey-soy-glazed-duck-breast-with-green-beans-and-toasted-hazelnuts/40/

    Chinese Spiced Duck Breast with Mandarins

    Cut through the richness of the duck with a zesty citrus hit of mandarin.

    Prep Time

        •    Prep Time: 20 minutes
        •    Cook Time: 25 minutes
        •    Yield: Serves 4


        •    1 cinnamon stick
        •    2 whole star anise
        •    potato puree, to serve
        •    baby herbs, to sprinkle
        •    4 duck breasts, fat scored
        •    100g (1/2 cup) caster sugar
        •    60ml (1/4 cup) light soy sauce
        •    1 piece dried mandarin peel (optional)
        •    2 tsps chinkiang or apple cider vinegar
        •    500ml (2 cups) Massel chicken style liquid stock
        •    4 small mandarin peeled, cut in halves or thirds crossways


    1. Combine the stock, sugar, soy sauce, star anise, cinnamon and peel, if using, in a saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until thickened slightly. Stir in the vinegar.
    2. Meanwhile, season the duck well with salt. Place, skin-side down, in a large frying pan. Cook over medium heat for 6-8 minutes or until golden. Drain off the rendered fat. Turn and cook for a further 8-10 minutes or until cooked to your liking. Cover with foil and set aside for 10 minutes to rest. Slice.
    3. Drizzle a little of the stock mixture onto 4 serving plates. Top with the potato puree, duck and mandarin and sprinkle with the baby herbs.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/chinese-spiced-duck-breast-mandarins/c9839b9a-787b-48a7-83a9-99a98a50da09

    Duck® Steak with Fried Duck Egg, Roast Potatoes and Spinach

    This recipe is perfect as brunch. It's a divine twist on ham, egg and chips! This recipe features duck steaks, fried duck eggs and spinach. It's my brunch special.

    Prep Time

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


        •    25g butter
        •    4 duck eggs
        •    300ml veg oil
        •    1/2 bulb garlic
        •    sprig rosemary
        •    salt and pepper
        •    2 duck breasts - skin removed
        •    3 large potatoes - peeled and quartered
        •    200g spinach - washed and large stalks removed


    1. Pre heat oven to 200c. Lay the breasts out on a chopping board and with a sharp knife carefully slice horizontally across the middle of each breast to create 4 'steaks'. Rub a little oil onto both sides and also season with salt. Set aside.

    2. Place the potatoes in a pan of slightly salted cold water, place on a high heat and cook for approx. 20 mins. Drain the potatoes, leave to steam for 5 mins.

    3. Put 200ml of vegtable oil or duck fat into a small deep sided roasting tray. Place in the oven for 10 mins until the oil is hot. Remove from the oven and carefully place the potatoes, the garlic and the Rosemary into the tray. Lightly season and return to the oven for approx 15 mins or until they are crispy and golden in colour.

    4. When they are ready, take out of the oven and gently remove the potatoes with a slotted spoon. Pour oil into a container, put potatoes back in the tray and back in the oven to keep warm - turn the oven down to 120c.

    5. Place a large frying pan onto a high heat . Pour in enough oil (approx. 50ml) to coat the base of the pan. When the pan starts to smoke, place in the duck steaks and sear for 1 min. Turn the steak over and sear for another minute. This will produce a medium rare steak, cook for longer if that is your preference. Once you are done, put the butter in, add the spinach and allow to wilt. Take the pan off the heat and set aside in a warm place.

    6. Put a non stick frying pan on a low to medium heat and add 125ml oil. When the oil is starting  to warm crack the eggs one by one into a cup then carefully place in the oil . Gently fry , occasionally spooning a little oil over the yolk and cook for about 4 mins if you like a runny yolk. Once the eggs are cooked to your satisfaction divide everything between 4 plates and serve.

    This great family recipe is thanks to Gressingham Duck Recipes at https://www.gressinghamduck.co.uk/recipes/duck-breasts-with-fried-egg-and-potatoes/

    Peking Duck Pizza

    Prep Time

        •    Prep Time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    50g rocket leaves
        •    1 cup hoisin sauce
        •    2 x 200g bocconcini
        •    2 spring onions, thinly sliced
        •    4 luv-a-duck peking duck breasts
        •    4 (24cm) ready-made pizza bases


    1. Spread hoisin sauce over each pizza and top with torn bocconcini. Place Peking duck breast on a separate lined baking tray.
    2. Bake duck and pizza at 200°C for 13-15 minutes or until pizza is browned and duck has heated through.
    3. Remove pizza and duck from oven. Slice duck into thin slices and place on pizza. Top with spring onion and rocket leaves. Serve immediately.

    This great family recipe is thanks to Luv-A-Duck Recipes at http://www.luvaduck.com.au/recipes/view/peking-duck-pizza1/40/