Restaurants/1908 Provisions/Pan Seared Muscovy Duck Breast Recipe

Pan Seared Muscovy Duck Breast Recipe

Served with Sweet Potato Puree, Braised Red Cabbage, Cabernet Demi and Orange-Cranberry Jam

Inspired by 1908 Provisions
Time1h 30m
Serves2
Jump to Recipe
Last updated Jul 14, 2026

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Ingredients

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Duck Breast

Sweet Potato Puree

Braised Red Cabbage

Cabernet Demi

Orange-Cranberry Jam

Method

Duck Breast

  1. 1

    Prepare the Duck

    Score the skin of the Muscovy duck breasts in a crisscross pattern, being careful not to cut into the meat. Pat the skin dry with a paper towel, then season both sides with salt and black pepper.

  2. 2

    Sear the Duck

    In a skillet, heat olive oil over medium-high heat. Place the duck breasts skin-side down in the skillet. Sear for about 6-8 minutes until the skin is crispy and golden brown. Flip the duck breasts and cook for an additional 4-5 minutes until the desired doneness is reached (medium rare is about 135°F). Remove from the skillet and let rest.

Sweet Potato Puree

  1. 3

    Cook the Sweet Potatoes

    Peel and chop the sweet potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain well.

  2. 4

    Make the Puree

    In a blender or food processor, combine the cooked sweet potatoes, butter, heavy cream, salt, and cinnamon. Blend until smooth and creamy. Adjust seasoning if necessary.

Braised Red Cabbage

  1. 5

    Sauté the Onion

    In a large pot, heat olive oil over medium heat. Add the thinly sliced onion and sauté until translucent.

  2. 6

    Cook the Cabbage

    Add the shredded red cabbage to the pot along with apple cider vinegar, sugar, and salt. Stir well, cover, and let simmer for about 30-35 minutes, stirring occasionally, until the cabbage is tender.

Cabernet Demi

  1. 7

    Reduce the Sauce

    In a saucepan, combine the Cabernet Sauvignon wine and beef stock. Bring to a boil, then reduce heat and simmer until reduced by half, about 15-20 minutes.

  2. 8

    Finish the Sauce

    Whisk in butter and season with salt and black pepper to taste. Keep warm until ready to serve.

Orange-Cranberry Jam

  1. 9

    Cook the Jam

    In a saucepan, combine fresh cranberries, orange juice, sugar, and orange zest. Bring to a boil and then reduce to a simmer. Cook until the cranberries burst and the mixture thickens, about 15-20 minutes.

  2. 10

    Cool and Store

    Remove from heat and let cool before serving. Store in an airtight container in the refrigerator.

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