Seared Duck Breast Recipe

Name: Eliot & Vines Seared Duck Breast Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: French
Ingredients: 2 pieces Duck breasts; 1 tsp Salt; 1 tsp Black pepper; 1 cup Cherries (pitted, fresh or frozen); 1 cup Port wine; 2 tbs Honey; 1 tbs Balsamic vinegar; 4 cups Potatoes (thinly sliced); 1 cup Heavy cream; 2 tbs Garlic (minced); 1 cup Gruyère cheese (grated); 1 tsp Salt; 1 tsp Black pepper; 2 cups Brussels sprouts (trimmed and halved); 2 tbs Olive oil; to taste Salt; to taste Black pepper

Inspired by Eliot & Vine

Time1h

Serves2

Cherry port reduction, potato dauphinoise, brussels sprouts

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

2 pieces Duck breasts

1 tsp Celtic sea salt

1 tsp black pepper

Cherry Port Reduction

1 cup Cherries (pitted, fresh or frozen)

1 cup Port wine

2 tbs Honey

1 tbs Aged balsamic vinegar

Potato Dauphinoise

4 cups Potatoes (thinly sliced)

1 cup Heavy cream

2 tbs Garlic (minced)

1 cup Gruyère cheese (grated)

1 tsp Celtic sea salt

1 tsp black pepper

Brussels Sprouts

2 cups Brussels sprouts (trimmed and halved)

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Method

Duck Breast

Prepare the Duck

Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.

Sear the Duck

Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and allow the fat to render slowly. Cook for about 6-8 minutes or until the skin is crispy and golden brown. Flip and cook for an additional 4-6 minutes for medium rare. Remove from skillet and let rest.

Cherry Port Reduction

Make the Reduction

In the same skillet, drain excess fat leaving about 1 tablespoon. Add the cherries, port wine, honey, and balsamic vinegar. Bring to a boil and reduce to a simmer, cooking until thickened, about 10-15 minutes. Strain if desired.

Potato Dauphinoise

Prepare the Dauphinoise

Preheat the oven to 375°F (190°C). Layer half of the potatoes in a greased baking dish. In a bowl, mix the heavy cream, garlic, salt, and pepper. Pour half over the potatoes, then layer the remaining potatoes and cream mixture. Top with Gruyère cheese.

Bake

Cover with foil and bake for 45 minutes. Remove foil and bake for another 15-20 minutes until golden and bubbly.

Brussels Sprouts

Sauté the Brussels Sprouts

Heat olive oil in a skillet over medium heat. Add the Brussels sprouts, season with salt and pepper, and sauté for about 8-10 minutes until tender and slightly caramelized.