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2 easy recipes to make excellent duck breasts

Ciao, welcome back to my blog.

In today's recipe I will show how to achieve a perfect medium rare roasted duck breasts in two different recipes: one with broccoli side, the other with orange sauce and veggie side.

Only few ingredients, the simplest way possible.

This is my method to have crisp skin outside while keeping the inside extremely tender: duck has to be treated as beef as it is red meat and therefore is super easy to overcook it, which will make it tough and chewy.

The step by step below will help you if you are a beginner in the kitchen or if never had tried to cook duck before and it is ready in only 20 minutes including side.

Make sure to stick to my timing: it will make a huge difference.

Ingredients for 2:

250gr duck breasts




Soy sauce

We are going to sear the duck on the pan first and then finish it in the oven so before anything else, turn on your oven and set the temperature at 200 degrees.

If you don't have a pan that is suitable for oven cooking like me (the ones I own have the plastic handle unfortunately), place a small tray in the oven to make sure it will be scorching hot later on.

Start scoring the skin of the duck making sure to be very gentle and not cutting the meat underneath. That would cause the meat to loose its juices and therefore to turn dry while cooking which we want to avoid at all costs.

Season the duck breasts with salt and pepper on both sides and massage the seasoning with your fingers to allow it to be absorbed quickly and evenly.

Place the duck breasts on a COLD PAN on the skin side: this might seem rather odd but it is a fundamental step to achieve crisp skin. Allowing the duck to gradually warm up will melt the fat in the skin slowly maintaining the meat tender inside without having a thermal shock.

Set the stove at medium heat and let it cook for exactly 10 minutes without the lid on (check the time keeping your phone or set an alarm to be precise).

As you can see, the fat from the skin has melted so now turn the the breasts on the other side and cook the on medium heat for exactly 2 minutes.

After the two minutes, save the fat, put it aside and place the pan in the oven for 4 minutes (or place the duck on the hot tray that you put in the oven at the beginning).

Take out the duck and place it on a wooden board and let it rest for 10 minutes.

Cutting the meat before allowing it to rest will compromise the result as it will make it harder.

Utilise the duck fat to cook the broccoli in the pan adding a drizzle of soy sauce.

It will take the same time for the duck to be ready as they only need a few minutes to absorb the duck fat while keeping a crunchy texture and a nice bright green colour.

After 10 minutes rest, the duck breasts are ready to be sliced.

Plate them with the broccoli side that should have a nice duck flavour.

Enjoy with some balsamic vinegar if you like (I didn't have it but it would have been a delightful combo).

Duck with orange sauce


For the side:

A leek

Half red onion

5 mushrooms

2 carrots

A teaspoon of soy sauce

Extra virgin olive oil

For the sauce:

A tbs of honey

A tbs of soy sauce

A teaspoon of mustard

The juice and the zest of an orange

The juice of half lemon

Chilli flakes

Chicken stock

The fat from the duck skin

The duck will be cooked in the exact same way as above, but the side and the sauce to garnish it with will be different.

Start preparing the side first:

Chop the leek and the red onion, peel the carrot and the mushrooms.

Set a medium pan on the stove on high heat and drizzle with olive oil.

Add the vegetables and let them cook for 10 minutes uncovered.

Now it's time to do the creamy sauce to garnish the duck.

In a small sauce pan on high heat, add all the ingredients.

Bring to boil and let it simmer until most of the liquid has evaporated (it will take 10-15 minutes).

In the mean time, you can cook the meat.

When the duck is ready, add the melted skin fat to the sauce to add extra flavour. If it is still a bit too watery, add half teaspoon of flour and stir well to avoid lumps.

Press the sauce through a sieve and pour it on the sliced duck breasts with the help a spoon.

Et voila', the duck is ready!


Which recipe would you prefer?

Let me know in the comments below!

Thank you for reading my recipe today, have a lovely weekend all!