Total:
45 min
Active:
20 min
Yield:
2 servings
Level:
Easy

Ingredients

  • 2 boneless duck breasts, preferably D'Artagnan brand, about 12 ounces each
With sauerkraut:
  • 1 medium onion (chopped)
  • 1 tart apple (cored, seeded and chopped)
  • 2 to 3 cups of drained sauerkraut
  • 2 tablespoons of brown sugar
  • pinch of caraway seeds
  • a few peppercorns
  • fried potatoes
With quick fruit sauce:
  • 1/2 cup cherry preserves
  • 1/4 cup blueberries
  • 1 or 2 tablespoons pomegranate molasses
  • 3/4 teaspoon cornstarch (to thicken)
  • 2 teaspoons rice vinegar or water
With wild mushrooms:
  • 2 tablespoons butter
  • 1 tablespoon chopped shallot
  • 1 clove garlic (minced)
  • 2 to 3 cups of wild mushrooms (chopped)
  • glug of madeira
  • salt and pepper to taste

Directions

DUCK: Preheat the oven to 400 degrees and turn on the oven hood. Trim away all but a 2-inch strip of fat on the duck. Using a sharp knife, score the fat in a crisscross pattern every 1 inch. Do not cut into the meat. Rub salt and pepper to taste onto all sides of the duck. 

Place duck skin-side down in a large, cold, cast-iron (ovenproof) skillet. Place the skillet over high heat (or preheated electric burner) until the breasts begin to sizzle loudly, 2-3 minutes. Immediately place the skillet into the preheated oven and cook for 10 minutes, depending on the size of the breasts. 

Using tongs, turn the breasts over. For medium-rare, cook 4-5 minutes longer. An instant-read thermometer should read 140 degrees. Remove the duck from the skillet to a carving board and allow to rest for 5 minutes. Carve on the diagonal. 

SAUERKRAUT: Heat 1 tablespoon duck or other fat in a saucepan. Add 1 medium onion, chopped, and 1 tart apple, cored, seeded and chopped. Cook until fragrant. Stir in 2 to 3 cups of drained sauerkraut, 2 tablespoons of brown sugar, a good pinch of caraway seeds and a few peppercorns. Simmer for 15 minutes or turn into a small casserole and bake at 350 degrees for 30 minutes. Fan slices of duck onto a bed of the sauerkraut. Accompany with fried potatoes. Serves 2. 

 QUICK FRUIT SAUCE: Heat 1/2 cup of good cherry preserves in a small saucepan. If you have blueberries in the freezer, add about 1/4 cup. For punch, add 1 or 2 tablespoons pomegranate molasses to taste. Simmer about 5 minutes. If you want to thicken, combine 3/4 teaspoon cornstarch with 2 teaspoons rice vinegar or water and stir it in. The sauce should be tart-sweet. Allow to thicken. Makes enough for 2 servings. 

 WILD MUSHROOMS: Melt 2 tablespoons butter in a saute pan. Add 1 tablespoon chopped shallot and 1 clove garlic, minced; saute until the shallots are translucent. Add 2 to 3 cups of wild mushrooms, coarsely chopped, and salt and pepper to taste. Add a glug of madeira and bring to a boil. Reduce the heat and simmer until hardly any liquid remains. Taste for seasoning. Spoon the mushrooms onto warmed serving plates. Arrange sliced duck on top. Makes enough for 2 servings.

Categories:

IDEAS YOU'LL LOVE

Peking Duck Breast

Recipe courtesy of Tiffani Thiessen

Pan Roasted Duck Breast

Recipe courtesy of No Author

Sour Cherry Duck Breast

Seared Duck Breast

Recipe courtesy of Tyler Florence

Duck Breast with Plum Salsa

Spiced Molasses Duck Breast Salad

Recipe courtesy of Tanya Holland

Duck Breast with Berry Sauce

Bacon Wrapped Duck Breast with Cranberry Duck Sausage

Recipe courtesy of Lynn Crawford

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Cheap Eats

9pm | 8c

Cheap Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Cheap Eats

1am | 12c

Cheap Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c