Rabu, 24 Maret 2010

Pan-Roasted Filet of Duck Breast Recipe

Pan-Roasted Filet of Duck Breast Recipe

This recipe for pan-roasted filet of duck breast is fast and easy, and delicious when served with a honey-brown sugar sauce. Eastern Europeans love turkey and whole roasted birds, but this is a nice change of pace, and can be found at many of the upscale restaurants in Poland.

I first tasted this version at Houmas House Plantation and Gardens in Darrow, La. Chef Jeremy Langlois paired it with whipped sweet potatotes but I think this pumpkin and yam casserole is even tastier. Here's a larger photo of pan-roasted filet of duck breast.

Makes 6 servings of Pan-Roasted Filet of Duck Breast

Prep Time: 0 hour, 15 minutes

Cook Time: 0 hour, 17 minutes


  • Duck:
  • 6 duck breasts
  • Salt and pepper
  • 1 tablespoon olive oil
  • Sauce:
  • 1/2 cup honey
  • 1 cup light brown sugar
  • 2 ounces (1/2 stick) butter
  • 1/4 cup beef broth
  • Salt and pepper


  1. To make the duck: Heat oven to 400 degrees. Season duck breasts with salt and pepper. In a large ovenproof skillet over medium heat, add olive oil. Pan fry duck breasts, skin side down, for 6 minutes. Flip duck over and place skillet in oven. Roast 8 to 10 minutes for medium rare.

  2. Remove pan from oven and allow breasts to rest 2 to 3 minutes before slicing. Cut each breast on the bias into 1/2-inch-thick slices and fan on the serving plate. This is delicious with pumpkin and yam casserole.

  3. For the sauce: While the duck is cooking, combine honey, brown sugar, butter and beef broth in a heavy-bottomed saucepan and bring to a boil. Reduce heat and gently simmer 5 minutes. Carefully taste and adjust seasonings, if necessary. Drizzle over plated pan-roasted duck breast.
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