Roasted Duck Breast Recipe
Organic Plum Sauce, Sage Pesto Gnocchi
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
Plum Sauce
Sage Pesto Gnocchi
Method
Roasting Duck Breast
- 1
Prepare the Duck
Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.
- 2
Cook the Duck
In a skillet over medium heat, add olive oil. Place the duck breasts skin-side down and cook for 6-8 minutes until the skin is crispy. Flip the breasts and cook for another 4-5 minutes. Transfer to a baking sheet and finish in a preheated oven at 400°F (200°C) for 10 minutes.
- 3
Rest the Duck
Remove the duck from the oven and let it rest for 5 minutes before slicing.
Making Plum Sauce
- 4
Combine Ingredients
In a saucepan, combine chopped plums, brown sugar, apple cider vinegar, grated ginger, and salt. Bring to a boil over medium heat.
- 5
Simmer the Sauce
Reduce the heat and let the mixture simmer for about 15 minutes until the plums are soft and the sauce thickens. Blend until smooth if desired. Keep warm.
Preparing Sage Pesto Gnocchi
- 6
Cook Gnocchi
Prepare gnocchi according to package instructions until they float, then drain and set aside.
- 7
Make Sage Pesto
In a food processor, combine sage leaves, Parmesan cheese, pine nuts, garlic, and salt. With the motor running, slowly drizzle in olive oil until a smooth paste forms.
- 8
Combine Gnocchi and Pesto
In a skillet, add the cooked gnocchi and sage pesto, tossing gently to combine over low heat for about 2 minutes.
