Jul 14 2026
Restaurants›1908 Provisions›Pan Seared Duck Breast Recipe

Pan Seared Duck Breast Recipe

Inspired by 1908 Provisions
Time1h 30m
Serves2

served with Braised Red Cabbage, Buttered Heirloom Carrots topped with a Blackberry Brandy Sauce

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Duck Breast

Braised Red Cabbage

Buttered Heirloom Carrots

Blackberry Brandy Sauce

Method

Duck Breast Preparation

  1. 1

    Score the Duck Breasts

    Using a sharp knife, score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.

  2. 2

    Season the Duck Breasts

    Generously season both sides of the duck breasts with salt and black pepper.

  3. 3

    Sear the Duck Breasts

    Heat olive oil in a skillet over medium-high heat. Place the duck breasts skin-side down and sear for about 6-8 minutes until the skin is golden brown and crispy.

  4. 4

    Cook the Other Side

    Flip the duck breasts and cook for an additional 4-6 minutes for medium-rare, or to your desired doneness. Remove from heat and let rest.

Braised Red Cabbage

  1. 5

    Prepare the Cabbage

    Remove the core from the red cabbage and slice it thinly.

  2. 6

    Cook the Onion and Apple

    In a large pot, melt butter over medium heat. Add sliced onion and apple, sauté until softened.

  3. 7

    Add Cabbage and Seasonings

    Add sliced cabbage to the pot. Pour in apple cider vinegar, add sugar, salt, and caraway seeds. Stir well.

  4. 8

    Braised Cook

    Cover the pot and let it simmer for about 30-40 minutes until the cabbage is tender.

Buttered Heirloom Carrots

  1. 9

    Prep the Carrots

    Peel and cut heirloom carrots into uniform pieces.

  2. 10

    Cook the Carrots

    In a pot, bring salted water to a boil. Add the carrots and cook for about 5-7 minutes until tender but still crisp.

  3. 11

    Butter and Season

    Drain the carrots and return them to the pot. Add butter, season with salt and black pepper to taste, and toss until coated.

  4. 12

    Finish with Parsley

    Sprinkle chopped fresh parsley over the carrots before serving.

Blackberry Brandy Sauce

  1. 13

    Cook the Blackberries

    In a saucepan over medium heat, combine blackberries, chicken broth, and brandy. Cook until the blackberries break down and sauce thickens, about 10-15 minutes.

  2. 14

    Finish the Sauce

    Remove from heat, add butter, and season with salt and black pepper to taste. Stir until butter is melted and sauce is smooth.

More from 1908 Provisions