Jul 13 2026
Restaurants›Temple Court›Roasted Rohan Duck Breast Recipe

Roasted Rohan Duck Breast Recipe

Inspired by Temple Court
Time2h 30m
Serves2

Duck Confit, Cherries & Sea Island Red Peas

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Ingredients

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Duck Breast

Duck Confit

Cherries

Sea Island Red Peas

Method

Duck Confit Preparation

  1. 1

    Prepare Duck Confit

    In a heavy pot, combine duck legs, garlic, thyme, bay leaves, and duck fat. Cook on low heat until the duck is tender, about 2 hours. Allow to cool and store in the fat.

Duck Breast Roasting

  1. 2

    Roast Duck Breast

    Preheat the oven to 400°F (200°C). Score the skin of the duck breast, season with salt and pepper. In an oven-safe skillet, heat olive oil over medium-high heat. Sear the duck breast skin-side down until crispy, about 5 minutes. Flip and transfer to the oven for an additional 10-15 minutes.

Cherries Preparation

  1. 3

    Prepare Cherries

    In a small saucepan, combine cherries, honey, and balsamic vinegar. Cook over medium heat until cherries soften, about 5-7 minutes.

Sea Island Red Peas Preparation

  1. 4

    Cook Sea Island Red Peas

    In a saucepan, sauté onion and garlic until translucent. Add sea island red peas and vegetable broth. Simmer until peas are tender, about 30 minutes. Season with salt and pepper.

Plating

  1. 5

    Plate the Dish

    Slice the roasted duck breast and arrange on a plate. Serve with duck confit, sautéed cherries, and a side of sea island red peas.

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