Jul 17 2026
Restaurants›Cardinal›Mallard Duck Breast Recipe

Mallard Duck Breast Recipe

Inspired by Cardinal
Time1h
Serves2

sunchoke puree, bacon roasted brussel sprouts, walnut jam (GF)

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

Sunchoke Puree

Bacon Roasted Brussels Sprouts

Walnut Jam

Method

Cooking Duck Breast

  1. 1

    Prepare the Duck

    Score the skin of the duck breast in a crosshatch pattern without cutting into the meat. Season with salt and black pepper.

  2. 2

    Cook the Duck

    Heat a skillet over medium heat. Place the duck breast skin-side down in the cold skillet. Turn the heat to medium-high and cook for 6-8 minutes until the skin is crispy. Flip and cook for another 4-6 minutes for medium-rare. Let rest before slicing.

Sunchoke Puree

  1. 3

    Cook the Sunchokes

    In a pot, cover sunchokes with water and boil until tender, about 15-20 minutes. Drain.

  2. 4

    Blend the Puree

    In a blender, combine cooked sunchokes, cream, butter, salt, and white pepper. Blend until smooth and creamy. Adjust seasoning if needed.

Bacon Roasted Brussels Sprouts

  1. 5

    Prepare and Roast

    Preheat the oven to 400°F (200°C). Toss Brussels sprouts and chopped bacon with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy.

Walnut Jam

  1. 6

    Make the Jam

    In a saucepan, combine walnuts, sugar, and water. Cook over medium heat until thickened, about 15-20 minutes. Stir in vanilla extract.

More from Cardinal