Jul 14 2026
Restaurants›The Strand›Seared Duck Breast Recipe

Seared Duck Breast Recipe

Inspired by The Strand
Time1h
Serves2

with lentils du puy, petite salad, spiced jus

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Ingredients

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Duck Breast

Lentils du Puy

Petite Salad

Spiced Jus

Method

Duck Breast Preparation

  1. 1

    Score the Skin

    Using a sharp knife, score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.

  2. 2

    Season the Duck

    Rub the duck breasts with salt and black pepper, ensuring they are well coated.

  3. 3

    Sear the Duck

    Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook for about 6-8 minutes until the skin is crispy. Flip the breasts and cook for another 4-5 minutes until the meat is medium-rare. Remove from the skillet and let rest.

Lentils du Puy Preparation

  1. 4

    Sauté Vegetables

    In a saucepan, heat olive oil over medium heat. Add diced onion, carrot, and minced garlic. Sauté until softened, about 5 minutes.

  2. 5

    Cook Lentils

    Add lentils, vegetable broth, and bay leaf to the saucepan. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until lentils are tender. Remove bay leaf and season with salt and pepper.

Petite Salad Preparation

  1. 6

    Combine Salad Ingredients

    In a large bowl, combine mixed salad greens, cherry tomatoes, and cucumber.

  2. 7

    Dress the Salad

    Drizzle balsamic vinegar and extra virgin olive oil over the salad. Toss gently to combine and season with salt and pepper to taste.

Spiced Jus Preparation

  1. 8

    Make the Jus

    In the same skillet used for the duck, add duck fat and minced shallots. Sauté for a few minutes until shallots are translucent.

  2. 9

    Deglaze and Reduce

    Pour in red wine and scrape the bottom of the skillet to release any browned bits. Let simmer until reduced by half, then add chicken broth, Dijon mustard, and fresh thyme. Simmer for an additional 5-10 minutes until thickened. Season with salt and pepper.

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