Jul 13 2026
Restaurants›Drift›Seared Duck Breast Recipe

Seared Duck Breast Recipe

Inspired by Drift
Time3h
Serves4

Duck confit, rappie pie, cabbage pavé, wheatberries, preserved plum, jus gras

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Ingredients

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Duck Breast

Duck Confit

Rappie Pie

Cabbage Pavé

Wheatberries

Preserved Plum

Jus Gras

Method

Duck Confit

  1. 1

    Prepare Duck Confit

    In a large pot, combine duck legs, duck fat, thyme, garlic, and bay leaves. Cook on low heat for about 2 hours until the duck is tender and falling off the bone. Let it cool in the fat, then shred the meat and set aside.

Rappie Pie

  1. 2

    Make Rappie Pie

    Preheat oven to 350°F (175°C). In a bowl, mix grated potatoes, chicken broth, salt, and pepper. Incorporate the shredded duck confit. Transfer to a greased baking dish and bake for 45 minutes until golden brown.

Cabbage Pavé

  1. 3

    Prepare Cabbage Pavé

    Blanch the cabbage leaves in boiling water for 2-3 minutes. In a pan, melt butter and add the blanched cabbage, cooking until softened. Add vegetable broth and salt, cover, and simmer for 10 minutes. Shape into a pavé.

Wheatberries

  1. 4

    Cook Wheatberries

    Rinse wheatberries and combine with water and salt in a pot. Bring to a boil, then reduce heat and simmer for 45 minutes until tender. Drain and set aside.

Preserved Plum

  1. 5

    Make Preserved Plums

    In a saucepan, combine plums, sugar, and water. Bring to a boil, then lower heat and simmer for 30 minutes until plums are softened and syrup forms. Let cool.

Jus Gras

  1. 6

    Prepare Jus Gras

    In a saucepan, combine duck drippings, red wine, and chicken stock. Simmer until reduced by half and thickened. Strain and keep warm.

Seared Duck Breast

  1. 7

    Sear Duck Breast

    Score the skin of the duck breasts and season with salt and pepper. Heat duck fat in a skillet over medium-high heat. Place duck breasts skin-side down and sear for 6-8 minutes until the skin is crispy. Flip and cook for another 4-5 minutes to desired doneness. Let rest before slicing.

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