Duck Breast Recipe

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This is the simplest Duck Breast Recipe you will find! This Duck Breast is made with wild duck and contains absolutely no fat, like domestics. It is crispy on the outside and tender and juicy on the inside!

Unlike domestic duck, wild duck contains very little fat! Our local population of wild ducks are well fed. There are many cornfields locally, which, along with aquatic vegetation, seeds, nuts and berries, are their main diet. Some ducks will also eat salamanders, tadpoles and insects, although they are mainly vegetarian.

Duck species suitable for food in the Northeast US

The duck breasts we made today are wood ducks. Other wild ducks that are suitable for food are mallard, teal, pintail, black duck, and others. Many people steer clear of the diving ducks, like merganser, because they eat fish and, through biological magnification, may contain higher levels of heavy metals.

How to make this duck breast recipe

1. Salt duck breasts heavily. Let salt stand on them for about 15 minutes.
2. Rinse off salt and pat very dry.
3. Meanwhile, start sauce. Add vinegar to make saucepan.
4. Measure brown sugar. Add to vinegar.
5. Grate onion and ginger into sauce ingredients.
6. Add blueberries.



7. Mix. Heat to boiling, then reduce heat and simmer.
8. Melt butter and olive oil in cast iron skillet. Heat to high. Place seasoned duck breasts into hot fat.
9. Flip when breasts they turn brown on the edges. Notice the two on the far right.
10. Cook until breasts measure about 135°F, for medium rare. **See recipe notes** Remove to a clean plate and tent with foil.
11. Add cornstarch slurry to sauce. Allow to simmer 5 minutes to thicken. Stirring occasionally.

Once sauce thickens, slice duck breasts thinly and serve with sauce and your choice of sides.

What to serve with pan seared duck breasts

• Spätzle
• Casserole Marie Blanche
• Wild rice
• Potatoes
• Roasted Butternut Squash
• Glazed Carrots
• Peas
• Asparagus

Other delicious Field to Table Recipes

• Venison Meatballs
• Venison Stew
• Rabbit Loin Parmigiana
• Rabbit Coconut Curry
• Venison Burger
• Alligator Hush Puppies

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Tools I use to make this recipe

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• cast iron skillet
• cutting board
• chef’s knife
• duck breasts (domestic)

That’s how easy it is to make this Duck Breast Recipe. Thanks for stopping by today!

Enjoy! And have fun cooking!

Xoxo,

Duck Breast Recipe

This is the simplest Duck Breast Recipe you will find! This Duck Breast is made with wild duck and contains absolutely no fat, like domestics.

See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!

5 from 4 votes

Print Pin Rate

Course: entree, Main Course

Cuisine: American

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4 servings

Calories: 204.29kcal

Author: Beth Neels

Cost: $4

Ingredients

• 4 duck breast halves, wild, boneless, skinless
• Salt
• Pepper to taste
• 1 Tbsp unsalted butter
• 2 tsp. Olive Oil

For Sauce

• 1/2 cup brown sugar
• 1/3 cup cider vinegar half red wine and 1/2 sherry vinegars or just use red wine.
• 1 Tbsp grated onion
• 1 tsp grated fresh ginger
• 1 cup Blueberries fresh or frozen
• 1/2 tsp cracked black pepper
• pinch Salt
• 1 tbsp cornstarch mixed with 1 Tbsp. warm water

Instructions

• Salt duck breasts and set aside.
• Measure all sauce ingredients into small sauce pan, except cornstarch and water. Bring to boil.
• Reduce heat and simmer until duck is done.
• After letting salt sit on duck breasts about 15 minutes, rinse salt off and dry thoroughly. Season with salt and pepper.
• Melt butter and olive oil in cast iron pan. Heat to high.
• Add duck breasts to pan. Sear on one side. When color of breast starts to change on the sides, flip breasts and brown the other side. (See step by step photographs in post above.)
• USDA recommends cooking cooking duck to 170°F. We like our medium rare, so we cook ours to 135°F.
• Set duck breasts on a clean plate. Loosely cover with foil.
• To finish sauce, mix cornstarch and water in a small bowl. Add to sauce. Cook about 5 minutes, until thickened and smooth.
• Serve duck with sauce.

cast iron frying pan 12"

cutting board, bamboo

knife, chef's knife

Notes

Notes** See post for helpful step by step photographs.

Do NOT overcook! Duck breasts should be cooked to medium rare, and not over 135°F.

Leftovers can be stored up to 3 days in refrigerator.

Best if leftovers are eaten cold, such as in salads or sandwiches.

Nutrition

Calories: 204.29kcal | Carbohydrates: 34.66g | Protein: 45.15g | Fat: 14.7g | Saturated Fat: 5.02g | Cholesterol: 181.55mg | Sodium: 138.13mg | Potassium: 670.75mg | Fiber: 0.95g | Sugar: 30.49g | Vitamin A: 227.22IU | Vitamin C: 17.6mg | Calcium: 29.61mg | Iron: 10.47mg

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This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.