Bistro Duck Breasts

By Sara Moulton for Sara's Weeknight Meals
Maple Leaf Farms is a past sponsor of Sara's Weeknight Meals.
Recommended side dishes: couscous and butter braised baby carrots


Prep Time {14 min}

Cook Time {35 min }

Serving Size {4 servings}


4 Maple Leaf Farms Boneless Duck Breasts, thawed if frozen

Kosher Salt

1 Shallot, minced (about 1/4 cup)

1/4 cup Dry Red Wine

1 cup Chicken Broth

2 tsp. Coarsely Crushed Black Peppercorns

1/2 tsp. Cornstarch dissolved in 2 tsp Water

2 tsp. Dijon Mustard

1 Tbsp. Unsalted Butter


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Score the skin on each duck breast half in a crisscross pattern and sprinkle it lightly on all sides with salt and pepper. Heat two large skillets over medium high heat until hot. Reduce the heat to medium and place 2 of the duck breasts, skin side down, in each skillet. Cook for about 10 minutes, or until the skin looks very crispy. Do not pour off the fat; the liquid fat in the pan helps to render out the fat in the skin. When the duck skin is crisp remove the duck to a plate, pour off almost all of the fat from each pan, except for 2 teaspoons and reserve it for another use, such as sauteing vegetables. Return the duck to the skillet, meat side down and cook for 3 to 5 minutes more for medium rare. Remove the duck to a clean plate, skin side up; cover it loosely with foil and let it rest while you make the sauce.

Add the shallots to one of the skillets and cook over medium heat, stirring, until the shallots are golden, 2 to 3 minutes. Deglaze the second skillet with the chicken broth, scraping up the brown bits and take the pan off the heat. Add the wine to the shallots and simmer until reduced by half. Add the chicken broth and the coarsely crushed black pepper and simmer until reduced slightly. Whisk the cornstarch mixture to make sure the cornstarch is dissolved and whisk it into the chicken broth mixture. Simmer, whisking for 1 minute. Add the juices from the resting duck, the mustard and salt to taste. Add the butter and swirl the pan until the butter is just dissolved.

Slice the breasts thin and divide them among 4 plates, top each portion with 1/4 of the sauce.

Reviews  { write a review }

Carole { over 2 years ago }

I made this 2 nights ago. I added Garlic powder to the salt and peppe. It was delicious. Next time I plan to add some Italian Seasonings.