Duck Breast: 3 Recipes to Cook at Home

Duck breast is very popular, especially as a Sunday meal or for holidays. The meat can be combined with many sauces, vegetables, and other side dishes. We have selected the three most popular recipes for you, which you can cook at home.

The classic: duck breast in red wine sauce with dumplings

Ingredients for 2 servings:

  • 2 duck breast fillets
  • 2 shallots
  • 250 ml red wine
  • 150 ml duck stock
  • 100 g seedless grapes
  • Dark Sauce Binder
  • 500 g mealy potatoes
  • 25 g cornstarch
  • 1 egg yolk
  • 1 tbsp butter
  • For seasoning: salt, pepper, nutmeg


  1. Preheat the oven: to 180 degrees, fan to 160 degrees, and gas mark 3
  2. Duck breast: Rinse the fillets and then pat dry. Briefly sear the duck from the skin side, then the meat side, and season with salt and pepper.
  3. Place the fillets on the rack in the oven for about 10 minutes, placing a dish underneath to catch the meat juices.
  4. Sauce: Fry the finely diced shallots in the fat from the duck breast. Then pour in the stock and wine and let everything boil down over high heat. Then pour the sauce through a sieve and season with salt and pepper.
  5. Wash the grapes, cut them in half, and add to the sauce along with the duck breast juices. Let the sauce boil again and add some sauce thickener.
  6. Dumplings: Peel the potatoes and let them cook until done.
  7. Then put the boiled potatoes through a press and season with salt, pepper, and nutmeg. Mix everything with the starch and the egg yolk.
  8. Form the dumplings with wet or floured hands. You can then cook them in boiling water for 15-20 minutes.

The healthy version: duck breast with vegetable casserole

Ingredients for 2 servings:

  • 2 duck breast fillets
  • 250 grams of onions
  • 300 grams of red peppers
  • 75 g cocktail tomatoes
  • 1/2 eggplant
  • 1/2 zucchini
  • 25 g baguette from the day before
  • 4 tbsp olive oil
  • 1 tsp tomato paste
  • 1 tbsp pasta
  • For seasoning: rosemary, oregano, saffron trimmings (threads), 1/2 teaspoon fennel seeds, 1 bay leaf, salt, pepper


  1. Vegetable casserole: Cut the onions into fine cubes and fry them with 2 tablespoons and the fennel seeds for about 15 minutes until they are soft. Meanwhile, add 50 ml of water.
  2. Soak the saffron threads in the pastis and add them to the onions towards the end of the 15 minutes. Season with salt and pepper and then pour everything into a casserole dish.
  3. Wash the peppers and cut them into 2 cm pieces. Fry the peppers over medium heat and add the tomato paste. Wash and cut the tomatoes and add them to the pan with 50ml of water. Here you can let everything cook until soft and season with salt and pepper.
  4. Preheat the oven: to 200 degrees, fan oven to 180 degrees, and gas mark 4
  5. Clean and cut the aubergine into 1cm thick strips and season with salt on both sides. Then let the spice soak in for a few minutes.
  6. Then clean and cut the zucchini. You should also season them well and then fry them lightly on both sides in a pan for a short time. Take the vegetables out of the pan.
  7. They also fry the eggplant for about 4 minutes with a sprig of rosemary. Then spread them over the onions in the casserole dish. Next, layer the peppers and finally the zucchini.
  8. Chop the oregano stalk and baguette into small crumbs and place them on top of the casserole as the last layer.
  9. This should then bake for about 30 minutes. To do this, turn the temperature of the oven down to 160 degrees, fan oven to 140 degrees, and gas level 2.
  10. Duck breast: Rinse the meat a little and then dry it. Season with salt, pepper, and rosemary needles, which you need to chop beforehand.
  11. Place the fillet’s skin-side down in the cold pan. Fry it slowly for a short time. Then place the pan in the hot oven and let the meat cook for about 15 minutes.

Asian: duck breast with rice and vegetables

Ingredients for 4 servings:

  • 2 duck breast fillets
  • 200 g basmati rice
  • 300 grams of carrots
  • 75 g bean sprouts
  • 200 g snow peas
  • 1 tbsp sesame
  • 150 ml chicken stock
  • 4 tbsp soy sauce
  • 2 tablespoons dry sherry
  • 1 tsp honey
  • 1/2 tsp cornstarch
  • For seasoning: salt, pepper, coriander


  1. Preheat the oven to 125 degrees convection.
  2. Duck breast fillets: Roast the sesame seeds in the pan until golden brown and then let them cool.
  3. Wash the fillets and pat dry. Season the meat, then place it skin-side down in the pan.
  4. Fry the duck breast fillets in the pan for 5 to 6 minutes and then let them cook in the oven for about 10 minutes.
  5. Bring water to a boil in a saucepan and cook the rice according to the package leaflet.
  6. Vegetables: Wash the carrots and snow peas well and cut the vegetables into long strips. Place the sprouts in a colander and rinse well.
  7. Put frying fat in a pan. Fry carrots and sugar snap peas in it for about 5 minutes and then add soy sauce, sherry, and chicken stock. Let everything simmer for 3 minutes.
  8. Add the sprouts to the vegetables. Mix the cornstarch with 1 tsp water and add to the sauce along with honey and pepper.
  9. Take the fillets out of the oven. Drain the rice and put it first on the plate. Place the vegetables on top. Cut the duck breasts into fine strips and place them on the plate as the last layer. Finally, garnish with sesame seeds and coriander.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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