Roasted Duck Breast Recipe

Score the Skin

Make shallow cuts in the skin of the duck breast in a criss-cross pattern, being careful not to cut into the meat.

Season

Rub the duck breasts with salt and black pepper on both sides.

Roast

Place the duck breasts skin-side down in a cold skillet. Slowly heat the skillet over medium heat until the fat renders and the skin is crispy, about 6-8 minutes. Flip and cook for another 3-4 minutes. Transfer to a preheated oven at 190°C (375°F) for 10 minutes.

Boil

Boil the marble potatoes in salted water until tender, about 15-20 minutes.

Roast

Drain and toss the potatoes with olive oil, rosemary, salt, and black pepper. Roast in the oven at 200°C (400°F) for 15 minutes until golden.

Simmer

In a saucepan, combine tawny port, tart cherries, and chicken stock. Bring to a boil, then reduce to a simmer until reduced by half.

Finish Sauce

Remove from heat and whisk in butter until melted and smooth.

Sauté

In a pan, melt butter and add shredded cabbage. Cook until wilted and tender, about 5-7 minutes. Season with salt and black pepper.

Cook Carrots

In a small saucepan, melt butter and honey together. Add the satsuma carrots and cook until tender and glazed, about 10 minutes.