Jul 14 2026
Restaurants›The Keep Restaurant›Pan Roasted Duck Breast Recipe

Pan Roasted Duck Breast Recipe

Inspired by The Keep Restaurant
Time1h 30m
Serves4

Rosemary Port Glaze, Pistachio Crumble, Brioche Leek Bread Pudding, Seasonal Vegetable

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Ingredients

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Duck Breast

Rosemary Port Glaze

Pistachio Crumble

Brioche Leek Bread Pudding

Seasonal Vegetable

Method

For the Duck Breast

  1. 1

    Prepare the Duck

    Score the skin of the duck breasts in a crisscross pattern. Season both sides with salt and pepper.

  2. 2

    Cook the Duck

    Heat a skillet over medium heat. Place the duck breasts skin-side down and cook for 6-8 minutes until the skin is crispy. Flip and cook for another 4-5 minutes until desired doneness. Remove and let rest.

For the Rosemary Port Glaze

  1. 3

    Make the Glaze

    In the same skillet used for the duck, drain excess fat. Add port wine, chicken stock, rosemary, and honey. Simmer until reduced by half, about 10-15 minutes.

For the Pistachio Crumble

  1. 4

    Prepare the Crumble

    In a bowl, combine pistachios, bread crumbs, and melted butter. Mix well until combined.

For the Brioche Leek Bread Pudding

  1. 5

    Prepare the Pudding

    Preheat oven to 350°F (175°C). Sauté leeks in a pan until soft. In a bowl, whisk together eggs, milk, salt, and pepper. Add brioche cubes and sautéed leeks. Mix well.

  2. 6

    Bake the Pudding

    Transfer the mixture to a greased baking dish and bake for 30-35 minutes until set and golden.

For the Seasonal Vegetable

  1. 7

    Cook the Vegetables

    Toss seasonal vegetables with olive oil, salt, and pepper. Roast in the oven for 20 minutes or until tender.

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