As the crisp air and vibrant colors of fall begin to settle in, it’s the perfect time to embrace heartier, flavorful dishes that celebrate the season.
Duck breast, with its rich and savory taste, is an ideal ingredient for creating comforting yet refined meals during autumn.
From savory herb-crusted recipes to sweet and tangy fruit pairings, the possibilities for duck breast are endless.
In this collection of “50+ Fall Duck Breast Recipes,” we explore creative ways to prepare this delectable dish using the best flavors of fall—think apples, figs, cranberries, and root vegetables.
Whether you’re hosting a special dinner or looking for a cozy meal to enjoy by the fire, these recipes will inspire you to bring the warmth and elegance of duck breast to your autumn table.
50+ Easy and Elegant Fall Duck Breast Recipes for Every Occasion
With over 50 fall-inspired duck breast recipes to choose from, your autumn menu is bound to be packed with flavor and sophistication.
Duck breast’s versatility allows it to pair beautifully with seasonal ingredients like squash, apples, figs, and root vegetables, making it a fantastic option for both weeknight meals and special gatherings.
Whether you’re new to cooking duck or a seasoned chef, these recipes will help you master the art of preparing this delicious dish in a variety of ways.
So, as you enjoy the beauty of fall, take a moment to try out these mouthwatering duck breast recipes and elevate your autumn cooking with rich, seasonal flavors.
Crispy Maple-Glazed Duck Breast with Butternut Squash
Indulge in the rich flavors of fall with this crispy maple-glazed duck breast dish, perfectly paired with roasted butternut squash. The sweet and savory glaze highlights the natural richness of the duck, while the squash adds a delightful, seasonal touch to your plate. This dish not only pleases the palate but also makes for an elegant presentation, ideal for impressing guests at your next dinner party.
Ingredients:
- 2 duck breasts
- Salt and pepper to taste
- 2 tablespoons maple syrup
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1 butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- Fresh thyme for garnish
Instructions:
- Preheat your oven to 400°F (200°C).
- Score the skin of the duck breasts in a diamond pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
- In a skillet over medium heat, place the duck breasts skin-side down. Cook for about 6-8 minutes until the skin is crispy and golden brown. Flip and cook for an additional 3-4 minutes.
- Meanwhile, toss the diced butternut squash with olive oil, cinnamon, salt, and pepper. Spread on a baking sheet and roast in the preheated oven for about 20-25 minutes until tender and caramelized.
- In a small bowl, mix together the maple syrup, soy sauce, and apple cider vinegar. Brush the mixture onto the duck breasts during the last few minutes of cooking.
- Transfer the duck breasts to the oven for an additional 5-7 minutes, or until they reach your desired level of doneness.
- Allow the duck to rest for 5 minutes before slicing. Serve with the roasted butternut squash and garnish with fresh thyme.
This maple-glazed duck breast dish is not just a treat for the taste buds but also a feast for the eyes. The contrasting flavors of the sweet glaze and the earthy squash create a harmony that is reminiscent of autumn’s bounty. It’s a perfect centerpiece for any fall gathering, inviting your guests to savor each bite while celebrating the season’s flavors.
Herb-Crusted Duck Breast with Pear and Fig Compote
Embrace the flavors of fall with this herb-crusted duck breast served alongside a luscious pear and fig compote. The duck is coated in fragrant herbs that enhance its natural flavors, while the compote adds a sweet and tangy dimension, making each bite an experience of seasonal bliss. This dish not only showcases the beauty of autumn ingredients but also provides a delightful balance of savory and sweet, making it a standout choice for special occasions.
Ingredients:
- 2 duck breasts
- Salt and pepper to taste
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon Dijon mustard
- 1 pear, peeled and diced
- 1 cup dried figs, chopped
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1/2 cup chicken broth
Instructions:
- Preheat your oven to 375°F (190°C).
- Season the duck breasts with salt and pepper. In a small bowl, mix the rosemary, thyme, and Dijon mustard. Rub this herb mixture over the duck breasts.
- In a skillet, sear the duck breasts skin-side down over medium heat for about 6-8 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes.
- Transfer the duck breasts to a baking dish and roast in the oven for 15-20 minutes, or until they reach your desired doneness.
- While the duck is cooking, prepare the compote. In a saucepan, combine the pear, figs, honey, balsamic vinegar, and chicken broth. Bring to a simmer and cook for 10-15 minutes until the mixture thickens slightly.
- Once the duck is done, let it rest for 5 minutes before slicing. Serve with the pear and fig compote.
The herb-crusted duck breast paired with the pear and fig compote is an exquisite blend of flavors that captures the essence of fall. The tender meat, combined with the sweet and slightly tart compote, creates a memorable dish that is sure to impress. This recipe is perfect for celebrating autumnal gatherings, showcasing the beauty of seasonal ingredients while providing a delicious dining experience.
Pomegranate Glazed Duck Breast with Brussels Sprouts
This pomegranate-glazed duck breast recipe is a vibrant dish that embodies the colors and flavors of fall. The tangy-sweet glaze is made with fresh pomegranate juice, complementing the rich flavor of the duck beautifully. Paired with roasted Brussels sprouts, this meal is not only delicious but also brings a pop of color to your table, making it a delightful choice for any fall gathering or festive celebration.
Ingredients:
- 2 duck breasts
- Salt and pepper to taste
- 1 cup pomegranate juice
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Pomegranate seeds for garnish
Instructions:
- Preheat your oven to 400°F (200°C).
- Season the duck breasts with salt and pepper. In a small saucepan, combine pomegranate juice, honey, and apple cider vinegar. Bring to a boil and reduce to a simmer until thickened, about 10-15 minutes.
- In a skillet, sear the duck breasts skin-side down over medium heat for 6-8 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes.
- Transfer the duck breasts to a baking dish and brush with the pomegranate glaze. Roast in the oven for about 10-15 minutes, or until desired doneness is achieved.
- Meanwhile, toss the Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast in the oven for 20-25 minutes until golden brown and tender.
- Let the duck rest for 5 minutes before slicing. Serve with the roasted Brussels sprouts and drizzle with more pomegranate glaze. Garnish with pomegranate seeds.
The pomegranate-glazed duck breast with roasted Brussels sprouts offers a delightful contrast of flavors and textures. The sweetness and tang of the glaze perfectly enhance the savory duck, while the Brussels sprouts add a hearty element to the meal. This recipe is an excellent way to celebrate fall flavors, making it a wonderful addition to your culinary repertoire and sure to impress family and friends alike.
Orange-Spiced Duck Breast with Roasted Sweet Potatoes
This orange-spiced duck breast recipe brings a burst of zesty fall flavors to the table. The combination of fragrant orange zest and warming spices creates a delicate balance of savory and citrusy notes that pair beautifully with the rich, tender duck meat. Accompanied by roasted sweet potatoes, this dish is hearty yet elegant, making it perfect for a cozy autumn dinner.
Ingredients:
- 2 duck breasts
- Salt and pepper to taste
- Zest and juice of 1 orange
- 1 tablespoon honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions:
- Preheat your oven to 400°F (200°C).
- Score the duck breast skin in a crisscross pattern and season both sides with salt and pepper. In a small bowl, combine orange zest, orange juice, honey, cinnamon, and cloves.
- Sear the duck breasts skin-side down in a hot skillet over medium heat for 6-8 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes.
- Brush the orange-spice mixture over the duck breasts and transfer to the oven. Roast for 10-12 minutes until the desired doneness is reached.
- While the duck is roasting, toss the sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway through, until caramelized and tender.
- Let the duck breasts rest for 5 minutes before slicing. Serve with roasted sweet potatoes and garnish with fresh parsley.
This orange-spiced duck breast is a perfect harmony of warmth and zest, ideal for a comforting fall meal. The vibrant citrus flavor brings out the richness of the duck, while the roasted sweet potatoes add an earthy sweetness to the plate. This dish is a wonderful way to embrace the flavors of autumn while treating your palate to a sophisticated yet cozy dinner.
Honey-Balsamic Duck Breast with Sautéed Apples and Onions
Celebrate the fall season with this honey-balsamic duck breast served with sautéed apples and onions. The sweet and tangy balsamic glaze pairs perfectly with the richness of the duck, while the caramelized apples and onions provide a rustic, autumnal side. This dish embodies the essence of fall with its comforting flavors, making it an ideal choice for a special dinner.
Ingredients:
- 2 duck breasts
- Salt and pepper to taste
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 apples, cored and sliced
- 1 onion, thinly sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- Fresh thyme for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- Season the duck breasts with salt and pepper. In a small bowl, mix balsamic vinegar, honey, and Dijon mustard.
- Sear the duck breasts skin-side down in a skillet over medium heat for 6-8 minutes until the skin is crispy. Flip and cook for 3-4 minutes on the other side.
- Brush the honey-balsamic mixture over the duck and roast in the oven for 10-15 minutes, or until desired doneness is reached.
- Meanwhile, heat butter and olive oil in a separate skillet over medium heat. Add the apples and onions, and sauté for 10-12 minutes until caramelized and golden.
- Allow the duck to rest for 5 minutes before slicing. Serve with the sautéed apples and onions, and garnish with fresh thyme.
This honey-balsamic duck breast, paired with sautéed apples and onions, offers a delightful contrast of textures and flavors. The sweetness of the apples complements the tanginess of the balsamic glaze, creating a perfectly balanced dish. Ideal for fall evenings, this recipe will impress with its simplicity and sophisticated taste.
Duck Breast with Cranberry-Walnut Sauce and Wild Rice
For a truly festive fall dish, this duck breast served with a cranberry-walnut sauce and wild rice is a must-try. The tart cranberry sauce, enriched with the nuttiness of walnuts, adds complexity to the succulent duck breast. Paired with wild rice, this meal is hearty yet elegant, perfect for celebrating fall’s bounty.
Ingredients:
- 2 duck breasts
- Salt and pepper to taste
- 1/2 cup fresh cranberries
- 1/4 cup orange juice
- 1 tablespoon honey
- 1/4 cup chopped walnuts
- 1 cup wild rice
- 2 cups chicken broth
- Fresh rosemary for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- Season the duck breasts with salt and pepper. Sear them in a hot skillet skin-side down for 6-8 minutes until the skin is crispy, then flip and cook for 3-4 minutes.
- Transfer the duck to the oven and roast for 10-15 minutes until the desired doneness is reached.
- Meanwhile, cook the wild rice in chicken broth according to package instructions.
- In a small saucepan, combine cranberries, orange juice, and honey. Simmer until the cranberries burst and the sauce thickens, about 10 minutes. Stir in chopped walnuts and season with salt and pepper.
- Let the duck rest for 5 minutes before slicing. Serve with wild rice and spoon the cranberry-walnut sauce over the top. Garnish with fresh rosemary.
This duck breast with cranberry-walnut sauce is a perfect dish to celebrate the flavors of the season. The combination of tart cranberries and earthy walnuts enhances the rich taste of the duck, while the wild rice adds a comforting and nutritious base. Ideal for holiday dinners or special fall occasions, this recipe brings elegance and seasonal flair to your table.
Spiced Duck Breast with Pumpkin Risotto
For a fall-inspired feast, try this spiced duck breast paired with creamy pumpkin risotto. The duck is seasoned with warm spices that enhance its natural richness, while the risotto offers a smooth and savory complement with the earthy sweetness of pumpkin. This combination of textures and flavors creates an elegant yet comforting dish, perfect for autumn dinner parties or cozy nights in.
Ingredients:
- 2 duck breasts
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- Salt and pepper to taste
- 1 cup Arborio rice
- 1 cup pumpkin purée
- 4 cups chicken broth
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter
- 1 shallot, finely chopped
- Fresh sage for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- Mix the cumin, coriander, cinnamon, salt, and pepper, and rub the spice blend onto the duck breasts. Sear the duck skin-side down in a hot skillet over medium heat for 6-8 minutes, until crispy. Flip and cook for another 3-4 minutes, then transfer to the oven and roast for 10-12 minutes.
- In a saucepan, melt 1 tablespoon of butter and sauté the shallot until soft. Add the Arborio rice and cook for 2 minutes, stirring to coat the rice.
- Gradually add the chicken broth, one ladle at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue until the rice is creamy and tender, about 18-20 minutes.
- Stir in the pumpkin purée, Parmesan cheese, and the remaining butter. Season with salt and pepper.
- Let the duck rest for 5 minutes before slicing. Serve the duck breast over the pumpkin risotto and garnish with fresh sage.
This spiced duck breast with pumpkin risotto is a perfect way to enjoy the comforting flavors of fall. The warmth of the spices and the creamy, savory risotto combine to create a luxurious meal that feels both indulgent and satisfying. It’s an excellent choice for elevating a weeknight dinner or celebrating a special occasion with loved ones.
Duck Breast with Caramelized Pears and Pecans
This duck breast with caramelized pears and pecans is a delightful fall dish that combines the richness of the duck with the sweetness of seasonal pears and the crunch of toasted pecans. The pears are caramelized to perfection, adding a touch of elegance to the dish, while the pecans provide a nutty depth. It’s a simple yet refined meal that’s perfect for celebrating the flavors of the season.
Ingredients:
- 2 duck breasts
- Salt and pepper to taste
- 2 ripe pears, cored and sliced
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 1/4 cup pecans, toasted
- 1 tablespoon balsamic vinegar
- Fresh parsley for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- Season the duck breasts with salt and pepper. Sear skin-side down in a skillet over medium heat for 6-8 minutes until crispy. Flip and cook for an additional 3-4 minutes. Transfer to the oven and roast for 10-12 minutes until desired doneness.
- In the same skillet, melt the butter and add the brown sugar. Stir until the sugar dissolves and begins to caramelize. Add the pear slices and cook for 3-4 minutes on each side until golden and soft.
- Stir in the balsamic vinegar and toasted pecans. Cook for another minute, then remove from heat.
- Let the duck breasts rest for 5 minutes before slicing. Serve the duck breast with the caramelized pears and pecans, and garnish with fresh parsley.
The combination of the rich duck breast with the caramelized pears and pecans is truly divine. The sweetness of the pears contrasts beautifully with the savory duck, while the toasted pecans add a delightful crunch. This dish is a perfect choice for a fall dinner, offering warmth and sophistication in every bite.
Duck Breast with Red Wine and Plum Sauce
This duck breast with red wine and plum sauce is a luxurious fall dish that combines the deep, fruity flavor of plums with the richness of the duck. The red wine reduction enhances the sauce’s complexity, making it a perfect pairing with the succulent duck breast. Served alongside roasted vegetables or mashed potatoes, this dish is ideal for a special autumn evening.
Ingredients:
- 2 duck breasts
- Salt and pepper to taste
- 1/2 cup red wine
- 1/4 cup chicken broth
- 2 plums, pitted and chopped
- 1 tablespoon honey
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon butter
Instructions:
- Preheat your oven to 375°F (190°C).
- Season the duck breasts with salt and pepper. Sear them skin-side down in a skillet over medium heat for 6-8 minutes until crispy. Flip and cook for another 3-4 minutes. Transfer to the oven and roast for 10-12 minutes.
- In the same skillet, add the red wine and chicken broth, scraping up any browned bits from the bottom. Bring to a simmer.
- Add the chopped plums, honey, and rosemary to the pan, and simmer for 10-12 minutes until the plums break down and the sauce thickens. Stir in the butter for a glossy finish.
- Let the duck rest for 5 minutes before slicing. Serve with the red wine and plum sauce drizzled over the top.
This duck breast with red wine and plum sauce offers a bold, elegant flavor profile that’s perfect for fall. The sweetness of the plums and the richness of the wine complement the savory duck beautifully, creating a dish that is sophisticated yet comforting. Ideal for intimate dinners or festive gatherings, this recipe captures the warmth and decadence of the season.
Maple-Glazed Duck Breast with Butternut Squash
This maple-glazed duck breast recipe pairs the natural sweetness of maple syrup with the savory richness of duck. Roasted butternut squash, seasoned with herbs, adds an earthy depth to the dish, balancing out the flavors. This recipe is an ideal choice for fall, offering a perfect blend of sweet and savory with seasonal ingredients that make it a comforting yet refined meal.
Ingredients:
- 2 duck breasts
- Salt and pepper to taste
- 1/4 cup pure maple syrup
- 1 tablespoon Dijon mustard
- 2 cups butternut squash, cubed
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon butter
Instructions:
- Preheat your oven to 400°F (200°C).
- Season the duck breasts with salt and pepper. Sear skin-side down in a hot skillet for 6-8 minutes until crispy, then flip and cook for another 3-4 minutes. Remove from heat and set aside.
- In a small bowl, whisk together maple syrup and Dijon mustard. Brush the mixture over the duck breasts and transfer them to the oven. Roast for 10-12 minutes until the glaze is caramelized and the duck is cooked to your liking.
- While the duck is roasting, toss the butternut squash cubes with olive oil, thyme, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.
- Let the duck rest for 5 minutes before slicing. Serve with the roasted butternut squash, and drizzle with any remaining maple glaze.
This maple-glazed duck breast with butternut squash is a satisfying fall dish that celebrates the season’s flavors. The sweetness of the maple syrup complements the savory duck, while the roasted squash adds warmth and texture to the meal. This recipe is perfect for a festive gathering or a cozy night in.
Crispy Duck Breast with Brussels Sprouts and Pomegranate
This crispy duck breast served with roasted Brussels sprouts and pomegranate seeds is a vibrant and flavorful fall dish. The pomegranate seeds provide a burst of tartness that cuts through the richness of the duck, while the roasted Brussels sprouts add an earthy, slightly nutty flavor. It’s an ideal recipe for those looking to bring a fresh, seasonal twist to their autumn meals.
Ingredients:
- 2 duck breasts
- Salt and pepper to taste
- 2 cups Brussels sprouts, halved
- 2 tablespoons olive oil
- 1/4 cup pomegranate seeds
- 1 tablespoon balsamic vinegar
- Fresh parsley for garnish
Instructions:
- Preheat your oven to 400°F (200°C).
- Season the duck breasts with salt and pepper. Score the skin in a crisscross pattern and sear in a skillet over medium heat, skin-side down, for 6-8 minutes until crispy. Flip and cook for another 3-4 minutes. Transfer to the oven and roast for 10-12 minutes until done to your liking.
- Meanwhile, toss the Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes, until golden and slightly crispy.
- In a small bowl, mix balsamic vinegar with the pomegranate seeds.
- Let the duck rest for 5 minutes before slicing. Serve with the roasted Brussels sprouts and drizzle with the pomegranate mixture. Garnish with fresh parsley.
The combination of crispy duck breast with the vibrant flavors of pomegranate and roasted Brussels sprouts is a delightful celebration of fall ingredients. The dish is not only visually appealing but also offers a perfect balance of sweet, savory, and tart flavors, making it a great option for a fall dinner party or weeknight indulgence.
Duck Breast with Mushroom and Chestnut Ragout
This duck breast with a hearty mushroom and chestnut ragout is a true fall comfort dish. The rich, earthy flavors of the mushrooms and chestnuts complement the crispy, tender duck breast, creating a rustic yet elegant meal. Perfect for a special autumn dinner, this dish showcases the season’s bounty while offering a satisfying combination of textures and tastes.
Ingredients:
- 2 duck breasts
- Salt and pepper to taste
- 1 cup chestnuts, cooked and chopped
- 1 cup mushrooms, sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, finely chopped
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- Fresh thyme for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- Season the duck breasts with salt and pepper. Sear them skin-side down in a hot skillet for 6-8 minutes until the skin is crispy, then flip and cook for another 3-4 minutes. Transfer to the oven and roast for 10-12 minutes.
- In the same skillet, add olive oil and butter, and sauté the shallot until soft. Add the mushrooms and chestnuts, cooking for 5-7 minutes until browned.
- Pour in the chicken broth and let it simmer for 5 minutes. Stir in the heavy cream and cook until the sauce thickens slightly. Season with salt and pepper.
- Let the duck breasts rest for 5 minutes before slicing. Serve with the mushroom and chestnut ragout, and garnish with fresh thyme.
This duck breast with mushroom and chestnut ragout is a rich and indulgent dish that highlights the best of fall flavors. The combination of crispy duck, creamy sauce, and earthy mushrooms makes this recipe perfect for a special occasion or a cozy weekend dinner. It’s an elegant way to enjoy the heartiness of autumn in every bite.
Duck Breast with Apple Cider Glaze and Roasted Root Vegetables
This duck breast recipe is infused with the flavors of fall, featuring a sweet and tangy apple cider glaze that pairs beautifully with the rich duck meat. Roasted root vegetables, such as carrots and parsnips, add a hearty, rustic touch to the dish, making it a perfect choice for a cozy autumn dinner. The glaze offers a bright contrast, enhancing the richness of the duck and making the meal feel festive and comforting.
Ingredients:
- 2 duck breasts
- Salt and pepper to taste
- 1/2 cup apple cider
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 tablespoon olive oil
- Fresh rosemary for garnish
Instructions:
- Preheat your oven to 400°F (200°C).
- Season the duck breasts with salt and pepper. Sear skin-side down in a hot skillet for 6-8 minutes until crispy, then flip and cook for another 3-4 minutes. Transfer to the oven and roast for 10-12 minutes.
- Toss the carrots and parsnips with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 25-30 minutes until tender and golden.
- In a small saucepan, combine apple cider, apple cider vinegar, honey, and Dijon mustard. Simmer for 10-12 minutes until the glaze thickens.
- Let the duck breasts rest for 5 minutes before slicing. Drizzle the apple cider glaze over the duck and serve with the roasted root vegetables. Garnish with fresh rosemary.
This duck breast with apple cider glaze and roasted root vegetables is a celebration of fall’s seasonal bounty. The sweet and tangy glaze pairs perfectly with the savory duck, while the roasted vegetables bring warmth and earthiness to the plate. It’s an excellent dish for a cozy autumn dinner that feels both hearty and elegant.
Duck Breast with Fig and Red Wine Sauce
This duck breast recipe features a luxurious fig and red wine sauce that adds depth and sweetness to the dish. The combination of rich duck meat with the caramelized fig sauce is perfect for a fall dinner when figs are at their peak. The sauce, reduced with red wine, adds an elegant touch and pairs wonderfully with the crisp skin and tender meat of the duck.
Ingredients:
- 2 duck breasts
- Salt and pepper to taste
- 1/2 cup red wine
- 1/4 cup chicken broth
- 4 fresh figs, halved
- 1 tablespoon honey
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon butter
Instructions:
- Preheat your oven to 375°F (190°C).
- Season the duck breasts with salt and pepper. Sear them skin-side down in a skillet for 6-8 minutes until crispy, then flip and cook for another 3-4 minutes. Transfer to the oven and roast for 10-12 minutes.
- In the same skillet, add red wine and chicken broth, scraping up any browned bits. Bring to a simmer and add the figs, honey, and thyme. Simmer for 10 minutes until the sauce thickens and the figs are caramelized.
- Stir in the butter to finish the sauce and season with salt and pepper.
- Let the duck rest for 5 minutes before slicing. Serve the duck breast with the fig and red wine sauce drizzled over the top.
This duck breast with fig and red wine sauce is an indulgent dish that showcases the best flavors of fall. The sweetness of the figs and the richness of the red wine reduction make for a truly elegant pairing with the duck, perfect for a special occasion or a romantic dinner.
Duck Breast with Sweet Potato and Cranberry Relish
This duck breast with sweet potato and cranberry relish is a perfect balance of sweet, tart, and savory flavors. The earthy sweetness of roasted sweet potatoes complements the richness of the duck, while the cranberry relish brings a tangy brightness that makes the dish feel festive and ideal for autumn. This recipe is great for Thanksgiving or any fall gathering when you want something special.
Ingredients:
- 2 duck breasts
- Salt and pepper to taste
- 2 sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1/2 cup fresh cranberries
- 1/4 cup orange juice
- 1 tablespoon honey
- 1/2 teaspoon ground cinnamon
- Fresh parsley for garnish
Instructions:
- Preheat your oven to 400°F (200°C).
- Toss the sweet potatoes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes until golden and tender.
- Season the duck breasts with salt and pepper. Sear skin-side down in a skillet for 6-8 minutes until crispy, then flip and cook for another 3-4 minutes. Transfer to the oven and roast for 10-12 minutes.
- In a small saucepan, combine the cranberries, orange juice, honey, and cinnamon. Cook over medium heat until the cranberries pop and the sauce thickens, about 10 minutes.
- Let the duck rest for 5 minutes before slicing. Serve the duck with the roasted sweet potatoes and top with the cranberry relish. Garnish with fresh parsley.
This duck breast with sweet potato and cranberry relish is a dish that perfectly captures the essence of fall. The sweet and tart flavors of the cranberry relish complement the richness of the duck, while the roasted sweet potatoes provide a hearty, comforting side. It’s a wonderful choice for a holiday meal or any time you want to celebrate the season’s bounty.
Note: More recipes are coming soon!
