24+ Mouthwatering Summer Duck Breast Recipes to Elevate Your Seasonal Dishes

When summer rolls around, it’s easy to think of the typical BBQs, grilled chicken, and fish dishes to serve at your next gathering.

But if you’re looking to make a memorable and refined impression, look no further than duck breast!

This versatile and flavorful cut of meat pairs beautifully with the fresh, bright ingredients that define summer.

Whether you’re aiming for something sweet and tangy or savory and rich, duck breast is a perfect canvas for bold flavors and seasonal produce.

In this blog post, we’re sharing 24+ summer duck breast recipes that bring together the best of both worlds — tender, juicy duck breast and the vibrant ingredients of the warmer months.

From tangy citrus and sweet peaches to rich balsamic reductions and roasted vegetables, these recipes will elevate your summer menus and leave your guests asking for seconds.

Let’s dive into these amazing dishes that combine sophistication and simplicity for a truly unforgettable meal.

24+ Mouthwatering Summer Duck Breast Recipes to Elevate Your Seasonal Dishes

Duck breast is a fantastic choice for any summer meal, whether you’re hosting an intimate dinner or a large backyard barbecue.

With the right balance of sweetness, tanginess, and savory richness, duck can be adapted to suit all tastes.

From refreshing salsas to creamy herb-infused sides, these 24+ summer duck breast recipes offer a wide variety of flavors to complement this elegant cut of meat.

So, whether you’re a seasoned cook or a beginner looking to explore new recipes, these summer duck breast ideas are sure to inspire you to try something new this season.

Grilled Duck Breast with Mango Salsa

This summer-inspired dish combines the rich, savory flavors of duck with the bright, tropical sweetness of mango salsa.

It’s perfect for grilling outdoors and pairs beautifully with the smoky notes from the grill. The mango salsa adds a refreshing contrast to the tender, juicy duck, making it a great choice for summer entertaining or a special dinner.

Ingredients:

• 2 duck breasts, skin-on
• 1 ripe mango, peeled and diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 tbsp honey
• Salt and pepper to taste
• Olive oil for grilling

Instructions:

1. Preheat your grill to medium-high heat.
2. Score the skin of the duck breasts in a crisscross pattern and season with salt and pepper.
3. Brush the duck breasts with olive oil and place them skin-side down on the grill. Grill for 6-8 minutes per side for medium-rare, or longer for a more well-done finish.
4. While the duck is grilling, combine the mango, red onion, cilantro, lime juice, and honey in a small bowl. Stir gently to combine and season with salt and pepper to taste.
5. Once the duck is cooked to your desired doneness, remove it from the grill and let it rest for a few minutes.
6. Slice the duck breast thinly and serve with the fresh mango salsa on top.

The combination of the smoky, grilled duck and the bright, zesty mango salsa makes this dish an excellent choice for summer gatherings.

The balance of savory and sweet is perfect for a light, yet indulgent summer meal. Whether served with grilled vegetables or a simple salad, it’s sure to be a crowd-pleaser.

Pan-Seared Duck Breast with Balsamic Strawberry Sauce

This sophisticated yet simple dish pairs pan-seared duck breast with a sweet and tangy balsamic strawberry sauce.

The rich flavors of the duck are elevated by the fruity acidity of the strawberries, creating a perfect balance. This recipe is ideal for a summer evening when you want something a little more refined, but still easy to prepare.

Ingredients:

• 2 duck breasts, skin-on
• 1 cup fresh strawberries, hulled and chopped
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Score the skin of the duck breasts in a crisscross pattern and season with salt and pepper.
2. Heat a heavy skillet over medium-high heat. Place the duck breasts skin-side down in the pan and cook for about 6-8 minutes until the skin is crispy and golden.
3. Flip the duck breasts and cook for an additional 4-5 minutes for medium-rare, or longer to your preferred doneness.
4. While the duck cooks, prepare the sauce by combining the strawberries, balsamic vinegar, honey, and thyme in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, and cook for about 5-7 minutes until the sauce thickens slightly.
5. Remove the duck from the skillet and let it rest for a few minutes. Meanwhile, reduce the heat and continue simmering the sauce for another 2-3 minutes until it reaches your desired consistency.
6. Slice the duck and drizzle the balsamic strawberry sauce over the top.

This dish is a wonderful blend of sweet and savory, and the balsamic strawberry sauce adds a beautiful depth of flavor to the duck. It’s perfect for impressing guests at a summer dinner party or for a cozy, yet elegant, weeknight meal.

The fruitiness of the sauce perfectly complements the richness of the duck, making it a refreshing and satisfying dish for the warmer months.

Duck Breast Salad with Avocado and Citrus Dressing

A light, refreshing salad that features pan-seared duck breast paired with creamy avocado and a zesty citrus dressing.

This recipe is ideal for a summer lunch or dinner when you want something healthy, flavorful, and satisfying without the heaviness of a traditional meat dish. The combination of duck, avocado, and citrus offers a delightful balance of flavors and textures.

Ingredients:

• 2 duck breasts, skin-on
• 2 ripe avocados, diced
• 4 cups mixed greens (arugula, spinach, and romaine)
• 1/2 red onion, thinly sliced
• 1 orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. Score the skin of the duck breasts and season them with salt and pepper. Heat a skillet over medium-high heat and cook the duck breasts skin-side down for about 6-8 minutes until the skin is crispy and golden.
2. Flip the duck breasts and cook for an additional 4-5 minutes for medium-rare, or longer to your desired doneness. Remove the duck from the skillet and let it rest for a few minutes.
3. For the dressing, whisk together the olive oil, lemon juice, honey, and a pinch of salt and pepper in a small bowl.
4. On a large platter or individual plates, arrange the mixed greens, red onion, avocado, and citrus segments.
5. Slice the duck breasts thinly and arrange them on top of the salad. Drizzle with the citrus dressing and serve immediately.

This salad is a great way to enjoy duck in a lighter, more refreshing format.

The richness of the duck pairs beautifully with the creamy avocado and the bright citrus dressing, making it the perfect meal for a warm summer day. It’s a versatile recipe that can be enjoyed on its own or served alongside grilled vegetables for a more substantial meal.

Duck Breast with Grilled Peaches and Honey-Lime Glaze

This recipe brings together the rich flavor of duck breast and the sweet, smoky essence of grilled peaches, enhanced with a honey-lime glaze.

The peaches add a light, summery sweetness that complements the savory duck, while the glaze gives the dish a touch of sweetness and tang. This vibrant dish is perfect for a sunny day or a special summer dinner.

Ingredients:

• 2 duck breasts, skin-on
• 2 ripe peaches, halved and pitted
• 2 tbsp honey
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Score the skin of the duck breasts in a crisscross pattern, then season with salt and pepper.
3. Brush the duck breasts with olive oil and place them skin-side down on the grill. Cook for 6-8 minutes per side for medium-rare, or longer for a more well-done finish.
4. While the duck is grilling, toss the peach halves with a little olive oil and season with a pinch of salt. Grill the peaches for about 3-4 minutes per side until they have grill marks and are slightly softened.
5. In a small bowl, whisk together the honey and lime juice to make the glaze.
6. Once the duck and peaches are cooked, let the duck rest for a few minutes. Slice the duck thinly and arrange it on a serving platter with the grilled peaches.
7. Drizzle the honey-lime glaze over the top and serve immediately.

This dish brings a beautiful contrast of flavors, with the sweet peaches perfectly balancing the richness of the duck.

The honey-lime glaze ties everything together with a zesty finish, making it a refreshing and flavorful option for summer dining. It’s a delightful way to enjoy duck in a more casual, yet gourmet, way.

Duck Breast Tacos with Pineapple Salsa

A fun and fresh way to enjoy duck in the summer, these duck breast tacos feature tender duck paired with a tangy, sweet pineapple salsa.

The combination of duck and tropical fruit offers a delicious fusion of flavors. These tacos are easy to assemble and make for a perfect summer meal that’s both satisfying and vibrant.

Ingredients:

• 2 duck breasts, skin-on
• 4 small soft corn tortillas
• 1/2 pineapple, peeled and diced
• 1/4 red onion, finely chopped
• 1/2 jalapeño, seeded and finely chopped
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• Salt and pepper to taste

Instructions:

1. Score the skin of the duck breasts and season with salt and pepper.
2. Heat a skillet over medium-high heat and cook the duck breasts skin-side down for about 6-8 minutes until the skin is crispy and golden.
3. Flip the duck breasts and cook for an additional 4-5 minutes for medium-rare, or longer for your desired doneness. Let the duck rest for a few minutes before slicing it thinly.
4. While the duck is resting, prepare the pineapple salsa by combining the diced pineapple, red onion, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Stir to combine.
5. Warm the corn tortillas in a skillet for about 30 seconds per side.
6. To assemble, place slices of duck breast on each tortilla and top with a generous spoonful of the pineapple salsa.

These tacos are a refreshing, tropical twist on a classic favorite.

The juicy duck breast pairs wonderfully with the bright, sweet-tart pineapple salsa, creating a burst of flavor in every bite. Whether you’re serving these for a casual weeknight dinner or a summer gathering, they’re sure to be a hit.

Smoked Duck Breast with Roasted Beet and Arugula Salad

Smoked duck breast adds a rich, savory element to this light and earthy salad, where the sweetness of roasted beets and the peppery arugula create a delicious contrast. The dressing ties everything together with a simple but elegant flavor.

This dish is perfect for a summer lunch or as a first course for a more formal gathering.

Ingredients:

• 2 duck breasts, smoked or seared
• 3 small beets, roasted and peeled
• 4 cups fresh arugula
• 1/4 cup crumbled goat cheese
• 1/4 cup walnuts, toasted
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for about 45 minutes, until tender. Once cooled, peel and slice them into thin rounds.
2. Score and season the duck breasts with salt and pepper. If not smoked, sear the duck in a hot skillet skin-side down for 6-8 minutes to get a crispy skin. Flip and cook for an additional 4-5 minutes, or until it reaches your desired doneness.
3. Let the duck rest for a few minutes, then slice it thinly.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to create the dressing.
5. On a platter, arrange the arugula, sliced roasted beets, smoked duck breast, goat cheese, and toasted walnuts.
6. Drizzle the dressing over the salad and serve immediately.

This salad offers a perfect balance of rich, savory flavors with a touch of sweetness from the beets and a slight tang from the balsamic dressing.

The smoked duck adds an unexpected depth to the dish, while the creamy goat cheese and toasted walnuts bring in texture and additional flavor. It’s a fresh, sophisticated way to enjoy duck in the summer!

Duck Breast with Corn and Tomato Salad

A vibrant and fresh dish perfect for summer, this recipe combines the savory richness of duck breast with a bright corn and tomato salad.

The sweetness of the corn, paired with the acidity of tomatoes and a light dressing, creates a refreshing contrast to the duck. This is a dish that celebrates the flavors of summer while offering a satisfying meal.

Ingredients:

• 2 duck breasts, skin-on
• 2 ears of corn, husked and kernels removed
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely diced
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Score the skin of the duck breasts and season with salt and pepper.
2. Heat a skillet over medium-high heat and cook the duck breasts skin-side down for about 6-8 minutes, until the skin is crispy and golden.
3. Flip the duck breasts and cook for an additional 4-5 minutes for medium-rare, or longer to your desired doneness. Let the duck rest for a few minutes before slicing.
4. While the duck cooks, sauté the corn kernels in a little olive oil over medium heat for about 3-4 minutes, just until tender and lightly caramelized.
5. In a large bowl, combine the sautéed corn, halved cherry tomatoes, diced red onion, and chopped basil.
6. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing. Drizzle over the corn and tomato salad and toss to combine.
7. Slice the duck and arrange on top of the salad. Serve immediately.

This dish offers a light, fresh, and satisfying flavor combination, with the crispy duck perfectly complemented by the sweetness of the corn and the tangy tomatoes.

The simple dressing enhances the natural flavors of the vegetables, making it an ideal summer dish. It’s a great way to enjoy the bounty of summer produce while still indulging in the rich flavor of duck.

Duck Breast with Cucumber and Mint Yogurt Sauce

A cool, refreshing dish that combines the richness of duck breast with a light, yogurt-based sauce.

The cucumber and mint yogurt sauce adds a creamy, tangy element that cuts through the richness of the duck, making this dish a perfect summer option. It’s a great choice for a lighter, more health-conscious yet still indulgent meal.

Ingredients:

• 2 duck breasts, skin-on
• 1/2 cucumber, grated
• 1/2 cup plain Greek yogurt
• 2 tbsp fresh mint, chopped
• 1 tbsp lemon juice
• 1 tsp garlic, minced
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Score the skin of the duck breasts and season with salt and pepper.
2. Heat a skillet over medium-high heat and cook the duck breasts skin-side down for about 6-8 minutes, until the skin is crispy and golden.
3. Flip the duck breasts and cook for an additional 4-5 minutes for medium-rare, or longer for your preferred doneness. Let the duck rest for a few minutes before slicing.
4. While the duck rests, prepare the yogurt sauce by mixing the grated cucumber, Greek yogurt, chopped mint, lemon juice, garlic, salt, and pepper in a small bowl. Stir to combine.
5. Slice the duck thinly and arrange it on plates. Spoon the cucumber and mint yogurt sauce over the duck and serve immediately.

This dish is light and refreshing, with the creamy, tangy yogurt sauce beautifully complementing the rich, crispy duck.

The cucumber and mint bring a fresh and aromatic touch to the plate, making it a perfect choice for a warm summer day. Whether enjoyed as a light main course or paired with a salad, this dish is both satisfying and refreshing.

Duck Breast with Grilled Asparagus and Lemon Butter

A classic pairing of duck and vegetables, this dish features tender, juicy duck breast served with grilled asparagus and a rich lemon butter sauce.

The smoky grilled asparagus enhances the duck’s flavor, while the lemon butter adds a luxurious finish. It’s a simple, yet elegant dish that’s perfect for a summer evening meal.

Ingredients:

• 2 duck breasts, skin-on
• 1 bunch asparagus, trimmed
• 2 tbsp butter
• 1 lemon, juiced and zested
• 1 clove garlic, minced
• Salt and pepper to taste
• Olive oil for grilling

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Score the skin of the duck breasts and season with salt and pepper. Brush with a little olive oil.
3. Grill the duck breasts skin-side down for about 6-8 minutes, until the skin is crispy and golden. Flip and grill for an additional 4-5 minutes for medium-rare, or longer if desired. Let the duck rest for a few minutes.
4. While the duck rests, grill the asparagus for about 4-5 minutes, turning occasionally, until tender and lightly charred.
5. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the lemon juice and zest, and season with salt and pepper to taste.
6. To serve, place the grilled asparagus on a plate, top with sliced duck breast, and drizzle the lemon butter sauce over everything.

This dish is a celebration of summer’s flavors, with the grilled asparagus providing a smoky contrast to the richness of the duck.

The lemon butter sauce adds brightness and depth, making each bite a perfect balance of savory, smoky, and citrusy notes. It’s a refined yet straightforward dish that works beautifully for any summer occasion.

Duck Breast with Blueberry and Red Wine Sauce

This dish combines the richness of duck with a luxurious blueberry and red wine sauce that brings a burst of deep fruit flavors.

The sauce, reduced with red wine, creates a beautiful, savory-sweet contrast to the savory duck. It’s a dish that feels sophisticated yet is easy enough for a summer dinner party.

Ingredients:

• 2 duck breasts, skin-on
• 1/2 cup fresh blueberries
• 1/2 cup red wine
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Score the skin of the duck breasts and season with salt and pepper.
2. Heat a skillet over medium-high heat and cook the duck breasts skin-side down for about 6-8 minutes until the skin is crispy and golden.
3. Flip the duck breasts and cook for an additional 4-5 minutes for medium-rare, or longer to your desired doneness. Let the duck rest for a few minutes before slicing.
4. In the same skillet, remove any excess fat and add the blueberries, red wine, balsamic vinegar, and honey. Bring to a simmer, stirring occasionally, and cook for about 5-7 minutes until the sauce thickens.
5. Once the sauce has reduced, season with salt and pepper to taste.
6. Slice the duck thinly and drizzle the blueberry and red wine sauce over the top. Serve immediately.

The deep, rich flavor of the duck breast pairs beautifully with the sweet-tart blueberries and the earthy notes of the red wine.

The balsamic vinegar adds a bit of tang, balancing out the sweetness. This dish is perfect for a summer evening when you want to impress guests with a deliciously unique combination of flavors.

Duck Breast with Avocado and Tomato Relish

A simple yet flavorful summer dish that pairs the tender richness of duck breast with a fresh and vibrant avocado and tomato relish.

The creamy avocado and juicy tomatoes offer a refreshing contrast to the richness of the duck, making it a balanced and satisfying meal for warmer days.

Ingredients:

• 2 duck breasts, skin-on
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Score the skin of the duck breasts and season with salt and pepper.
2. Heat a skillet over medium-high heat and cook the duck breasts skin-side down for about 6-8 minutes until the skin is crispy and golden.
3. Flip the duck breasts and cook for an additional 4-5 minutes for medium-rare, or longer for your preferred doneness. Let the duck rest for a few minutes before slicing.
4. While the duck is resting, prepare the avocado and tomato relish by combining the diced avocado, cherry tomatoes, red onion, cilantro, lime juice, olive oil, and salt and pepper in a bowl. Gently toss to combine.
5. Slice the duck thinly and serve with a generous spoonful of the avocado and tomato relish on top.

This dish is perfect for a light yet indulgent summer meal.

The creamy avocado and juicy tomatoes bring a burst of freshness that balances the richness of the duck. The relish is bright and tangy, making it a perfect complement to the savory duck breast.

Duck Breast with Sweet Potato Fries and Chimichurri Sauce

This hearty yet refreshing summer dish pairs crispy duck breast with crispy, oven-baked sweet potato fries and a tangy chimichurri sauce.

The chimichurri, with its fresh herbs and vinegar kick, is the perfect accompaniment to the rich duck and the sweet potatoes’ natural sweetness. This dish is a fun and flavorful twist on traditional comfort food.

Ingredients:

• 2 duck breasts, skin-on
• 2 medium sweet potatoes, peeled and cut into fries
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp fresh oregano, chopped
• 1 tsp red pepper flakes (optional)

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the sweet potato fries with olive oil, salt, and pepper, then arrange them in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
2. Score the skin of the duck breasts and season with salt and pepper.
3. Heat a skillet over medium-high heat and cook the duck breasts skin-side down for 6-8 minutes, until the skin is crispy and golden. Flip and cook for another 4-5 minutes for medium-rare, or longer for your preferred doneness. Let the duck rest for a few minutes before slicing.
4. To make the chimichurri sauce, combine the parsley, red wine vinegar, olive oil, garlic, oregano, red pepper flakes (if using), salt, and pepper in a small bowl. Stir well to combine.
5. Serve the sliced duck breast alongside the sweet potato fries, drizzled with chimichurri sauce.

This dish is a perfect blend of comfort and sophistication.

The crispy, flavorful sweet potato fries pair wonderfully with the rich duck, and the chimichurri sauce adds an herby, tangy punch. It’s a great choice for a summer dinner that’s hearty enough to be satisfying but light enough to enjoy on a warm evening.

Duck Breast with Pomegranate and Orange Glaze

This dish combines the deep, savory flavor of duck with the sweet, tangy brightness of a pomegranate and orange glaze.

The reduction of fruit juices creates a glossy, flavorful sauce that beautifully complements the richness of the duck, making this a festive and flavorful choice for a summer meal.

Ingredients:

• 2 duck breasts, skin-on
• 1/2 cup pomegranate juice
• 1/4 cup fresh orange juice
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Score the skin of the duck breasts and season with salt and pepper.
2. Heat a skillet over medium-high heat and cook the duck breasts skin-side down for 6-8 minutes until the skin is crispy and golden.
3. Flip the duck breasts and cook for an additional 4-5 minutes for medium-rare, or longer for your desired doneness. Let the duck rest for a few minutes before slicing.
4. In the same skillet, remove excess fat and add the pomegranate juice, orange juice, honey, and balsamic vinegar. Bring to a simmer and cook for 6-8 minutes until the sauce reduces and thickens slightly.
5. Once the duck has rested, slice it thinly and drizzle the pomegranate-orange glaze over the top.

The sweet and tangy glaze adds a vibrant, fruity contrast to the rich, tender duck.

This dish is perfect for impressing guests or celebrating a special occasion, with the glaze offering an elegant, glossy finish. The pomegranate and orange bring a fresh and light touch, ideal for the summer months.

Duck Breast with Roasted Summer Squash and Feta

A simple, colorful, and healthy summer dish that pairs the richness of duck breast with the light flavors of roasted summer squash and tangy feta cheese.

The vegetables are roasted to perfection, and the feta adds a creamy, salty contrast to the savory duck. This dish is great for an easy summer dinner or lunch.

Ingredients:

• 2 duck breasts, skin-on
• 2 medium summer squash, sliced into rounds
• 1/2 cup feta cheese, crumbled
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp fresh basil, chopped
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sliced summer squash with olive oil, salt, and pepper, then spread it out in a single layer on a baking sheet. Roast for 15-20 minutes until tender and lightly caramelized.
2. Score the skin of the duck breasts and season with salt and pepper.
3. Heat a skillet over medium-high heat and cook the duck breasts skin-side down for about 6-8 minutes, until the skin is crispy and golden. Flip and cook for an additional 4-5 minutes for medium-rare, or longer to your desired doneness. Let the duck rest for a few minutes.
4. While the duck rests, crumble the feta cheese and chop the basil.
5. Slice the duck thinly and serve alongside the roasted summer squash. Top with crumbled feta cheese, fresh basil, and a squeeze of lemon juice.

This dish celebrates the flavors of summer with its fresh, roasted vegetables and the indulgent duck.

The tangy feta adds a creamy texture that balances the richness of the meat, while the basil and lemon juice bring a fresh, aromatic note to the meal. It’s a great, light but satisfying way to enjoy duck during the warmer months.

Duck Breast with Cabbage and Apple Slaw

A refreshing, crunchy slaw made with apples and cabbage complements the savory richness of the duck breast in this dish.

The sweetness of the apples adds a nice contrast to the crispy duck, and the tangy slaw gives the dish a refreshing element. This recipe is perfect for a picnic or a light summer dinner.

Ingredients:

• 2 duck breasts, skin-on
• 1/2 small head of green cabbage, finely shredded
• 1 apple, julienned
• 1/4 cup apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Instructions:

1. Score the skin of the duck breasts and season with salt and pepper.
2. Heat a skillet over medium-high heat and cook the duck breasts skin-side down for about 6-8 minutes, until the skin is crispy and golden. Flip and cook for an additional 4-5 minutes for medium-rare, or longer for your desired doneness. Let the duck rest for a few minutes.
3. While the duck is resting, prepare the slaw by combining the shredded cabbage, apple slices, apple cider vinegar, Dijon mustard, honey, olive oil, salt, and pepper in a bowl. Toss to coat evenly.
4. Slice the duck thinly and serve with a generous helping of apple and cabbage slaw on the side. Sprinkle fresh parsley on top for added color and freshness.

This dish brings a delightful crunch and tang from the slaw, which balances the savory richness of the duck. The sweetness of the apples and honey in the slaw adds a refreshing contrast, making it an ideal summer dish.

Whether served with a side of grilled vegetables or enjoyed on its own, it’s a perfect way to enjoy duck in the warmer months.

Duck Breast with Sweet Corn and Basil Cream Sauce

A rich and creamy basil-infused corn sauce elevates the tender duck breast in this summer dish.

The sweetness of fresh corn pairs perfectly with the savory duck, while the creaminess of the sauce adds a luxurious touch. This dish is light yet decadent, making it perfect for a cozy summer evening meal.

Ingredients:

• 2 duck breasts, skin-on
• 2 ears of fresh corn, kernels removed
• 1/2 cup heavy cream
• 1/4 cup fresh basil, chopped
• 1 tbsp olive oil
• 1 small shallot, minced
• Salt and pepper to taste

Instructions:

1. Score the skin of the duck breasts and season with salt and pepper.
2. Heat a skillet over medium-high heat and cook the duck breasts skin-side down for 6-8 minutes until the skin is crispy and golden. Flip and cook for an additional 4-5 minutes for medium-rare, or longer for your desired doneness. Let the duck rest for a few minutes.
3. While the duck is resting, heat olive oil in another pan over medium heat and sauté the shallot until soft and translucent, about 3 minutes.
4. Add the corn kernels to the pan and cook for another 3-4 minutes, until slightly tender.
5. Stir in the heavy cream, basil, salt, and pepper, and bring to a simmer. Cook for 5-7 minutes until the sauce thickens and the corn is fully cooked. Adjust seasoning to taste.
6. Slice the duck breast thinly and serve with the sweet corn and basil cream sauce on top.

This dish is a fantastic way to combine the richness of duck with the sweet, creamy flavors of corn and basil.

The creamy sauce enhances the duck’s flavor, making this a satisfying dish that celebrates the essence of summer ingredients.

Duck Breast with Mango-Avocado Salsa

This fresh and zesty dish combines tender duck breast with a refreshing mango and avocado salsa.

The sweetness of the mango and the creaminess of the avocado add a tropical touch that balances the savory duck. Perfect for a light summer dinner, this dish feels vibrant and satisfying.

Ingredients:

• 2 duck breasts, skin-on
• 1 ripe mango, peeled and diced
• 1 ripe avocado, diced
• 1/4 red onion, finely chopped
• 1 tbsp cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Score the skin of the duck breasts and season with salt and pepper.
2. Heat a skillet over medium-high heat and cook the duck breasts skin-side down for 6-8 minutes until the skin is crispy and golden. Flip and cook for another 4-5 minutes for medium-rare, or longer for your desired doneness. Let the duck rest for a few minutes.
3. While the duck is resting, combine the diced mango, avocado, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.
4. Slice the duck breast thinly and serve with a generous scoop of the mango-avocado salsa on top.

This dish offers a refreshing contrast to the richness of the duck, with the sweet mango and creamy avocado providing a cooling balance.

The salsa’s bright flavors make it a perfect dish for summer gatherings, and the combination of tropical fruit with savory duck creates a delightful balance.

Duck Breast with Grilled Figs and Balsamic Reduction

Grilled figs bring out their natural sweetness and pair beautifully with the rich duck breast in this dish, while the balsamic reduction adds a depth of tangy-sweet complexity.

The dish is elegant and perfect for a summer evening, combining seasonal fruit with savory duck for a memorable meal.

Ingredients:

• 2 duck breasts, skin-on
• 6 fresh figs, halved
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• Olive oil for grilling
• Salt and pepper to taste

Instructions:

1. Score the skin of the duck breasts and season with salt and pepper.
2. Heat a skillet over medium-high heat and cook the duck breasts skin-side down for 6-8 minutes until the skin is crispy and golden. Flip and cook for an additional 4-5 minutes for medium-rare, or longer for your desired doneness. Let the duck rest for a few minutes.
3. While the duck rests, brush the fig halves with a little olive oil and grill them for 2-3 minutes on each side, until grill marks appear and the figs are slightly softened.
4. In a small saucepan, bring the balsamic vinegar and honey to a simmer over medium heat. Allow the mixture to reduce by half, until it becomes a thick glaze.
5. Slice the duck thinly and serve with the grilled figs on top. Drizzle the balsamic reduction over the top before serving.

The grilled figs and balsamic reduction elevate the dish with their sweet and tangy contrast to the savory duck.

This elegant and flavorful pairing is perfect for a summer evening, where the richness of the duck is perfectly balanced by the fruitiness of the figs and the depth of the balsamic reduction.

Duck Breast with Spicy Pineapple Salsa

A vibrant, tropical dish that pairs the rich and tender duck breast with a spicy and refreshing pineapple salsa.

The sweetness of the pineapple, combined with a kick of heat from chili peppers, balances perfectly with the savory duck, creating a light yet flavorful summer meal.

Ingredients:

• 2 duck breasts, skin-on
• 1 cup fresh pineapple, diced
• 1/2 red onion, finely chopped
• 1 small red chili, finely chopped (or 1/2 tsp chili flakes)
• 1 tbsp cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Score the skin of the duck breasts and season with salt and pepper.
2. Heat a skillet over medium-high heat and cook the duck breasts skin-side down for 6-8 minutes until the skin is crispy and golden. Flip and cook for another 4-5 minutes for medium-rare, or longer for your desired doneness. Let the duck rest for a few minutes.
3. While the duck is resting, combine the diced pineapple, red onion, chili, cilantro, and lime juice in a bowl. Toss well and season with salt and pepper to taste.
4. Slice the duck thinly and serve with a generous spoonful of the spicy pineapple salsa on top.

This dish brings the flavors of summer to life with its combination of rich, savory duck and a zesty, spicy salsa.

The sweet pineapple contrasts beautifully with the heat of the chili, making this a fun and flavorful dish for any occasion.

Duck Breast with Caramelized Shallots and Thyme

This dish brings together the savory richness of duck breast with the sweet depth of caramelized shallots and the aromatic notes of thyme.

The caramelized shallots add a touch of sweetness, which complements the duck’s richness, making for a well-rounded, satisfying summer meal.

Ingredients:

• 2 duck breasts, skin-on
• 4 shallots, thinly sliced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Score the skin of the duck breasts and season with salt and pepper.
2. Heat a skillet over medium-high heat and cook the duck breasts skin-side down for 6-8 minutes until the skin is crispy and golden. Flip and cook for another 4-5 minutes for medium-rare, or longer for your desired doneness. Let the duck rest for a few minutes.
3. While the duck is resting, heat the butter and olive oil in a pan over medium heat. Add the shallots and cook slowly for 15-20 minutes, stirring occasionally, until they are soft and golden brown. Season with salt, pepper, and fresh thyme.
4. Slice the duck thinly and serve with the caramelized shallots on top.

The combination of sweet, tender shallots and the savory, crispy duck is elevated by the earthy thyme, making this a comforting yet refined summer dish.

It’s a perfect balance of flavors that’s easy to prepare but incredibly satisfying.

Duck Breast with Grilled Peaches and Honey Drizzle

The natural sweetness of grilled peaches complements the savory richness of duck breast in this dish.

The addition of a honey drizzle brings a touch of sweetness to the whole plate, making it a perfect light, fruity option for summer evenings.

Ingredients:

• 2 duck breasts, skin-on
• 2 ripe peaches, halved and pitted
• 2 tbsp honey
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Score the skin of the duck breasts and season with salt and pepper.
2. Heat a skillet over medium-high heat and cook the duck breasts skin-side down for 6-8 minutes until the skin is crispy and golden. Flip and cook for another 4-5 minutes for medium-rare, or longer for your desired doneness. Let the duck rest for a few minutes.
3. While the duck is resting, brush the peach halves with olive oil and grill them for 2-3 minutes on each side until grill marks form and the peaches are slightly softened.
4. Drizzle the honey over the grilled peaches and season with a pinch of salt.
5. Slice the duck thinly and serve with the grilled peaches and honey drizzle on top.

This dish combines savory, sweet, and smoky flavors, with the juicy grilled peaches and honey offering a natural, summery complement to the crispy duck.

The peaches add a light, refreshing element, making this a simple but elegant dish for a summer night.

Duck Breast with Roasted Beets and Goat Cheese

The earthy sweetness of roasted beets pairs beautifully with the rich, savory flavor of duck breast in this dish. The tangy goat cheese adds a creamy texture that balances the boldness of the duck.

This dish is a colorful, flavorful combination that brings together the best of summer’s harvest.

Ingredients:

• 2 duck breasts, skin-on
• 2 medium beets, peeled and cut into wedges
• 1/4 cup goat cheese, crumbled
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beet wedges with olive oil, salt, and pepper, and roast in the oven for 25-30 minutes, until tender and slightly caramelized.
2. Score the skin of the duck breasts and season with salt and pepper.
3. Heat a skillet over medium-high heat and cook the duck breasts skin-side down for 6-8 minutes until the skin is crispy and golden. Flip and cook for another 4-5 minutes for medium-rare, or longer for your desired doneness. Let the duck rest for a few minutes.
4. While the duck rests, drizzle the roasted beets with balsamic vinegar and sprinkle with fresh thyme.
5. Slice the duck thinly and serve with the roasted beets. Top with crumbled goat cheese and a drizzle of balsamic vinegar.

This dish is a perfect blend of earthy and creamy flavors.

The roasted beets and tangy goat cheese pair beautifully with the duck, creating a sophisticated and hearty summer dish that is both comforting and refreshing.

Duck Breast with Grilled Asparagus and Lemon-Dijon Dressing

A light yet elegant summer dish that pairs the rich duck with the freshness of grilled asparagus.

The lemon-Dijon dressing adds a zesty tang to the dish, providing a perfect balance to the richness of the duck. This dish is fresh, vibrant, and perfect for a summer evening.

Ingredients:

• 2 duck breasts, skin-on
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Score the skin of the duck breasts and season with salt and pepper.
2. Heat a skillet over medium-high heat and cook the duck breasts skin-side down for 6-8 minutes until the skin is crispy and golden. Flip and cook for another 4-5 minutes for medium-rare, or longer for your desired doneness. Let the duck rest for a few minutes.
3. While the duck rests, preheat a grill or grill pan over medium heat. Toss the asparagus with olive oil, salt, and pepper, and grill for 5-7 minutes, turning occasionally, until tender and lightly charred.
4. In a small bowl, whisk together the Dijon mustard, lemon juice, honey, salt, and pepper to make the dressing.
5. Slice the duck thinly and serve with the grilled asparagus. Drizzle the lemon-Dijon dressing over the top.

This dish offers a fresh, light balance of flavors that highlight the best of summer vegetables.

The asparagus provides a crisp, earthy contrast to the rich duck, while the lemon-Dijon dressing adds a refreshing tang. It’s a healthy, flavorful dish that’s perfect for a summer dinner.

Duck Breast with Roasted Garlic and Herb Mashed Potatoes

For a comforting, hearty summer meal, this dish pairs the savory richness of duck with creamy mashed potatoes infused with roasted garlic and fresh herbs.

The garlic adds a deep, mellow flavor to the potatoes, making them the perfect side to the rich, flavorful duck.

Ingredients:

• 2 duck breasts, skin-on
• 4 medium potatoes, peeled and cubed
• 4 cloves garlic, roasted and mashed
• 1/4 cup cream
• 1 tbsp butter
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Score the skin of the duck breasts and season with salt and pepper.
2. Heat a skillet over medium-high heat and cook the duck breasts skin-side down for 6-8 minutes until the skin is crispy and golden. Flip and cook for another 4-5 minutes for medium-rare, or longer for your desired doneness. Let the duck rest for a few minutes.
3. While the duck is resting, bring a pot of salted water to a boil and cook the potatoes for 12-15 minutes, until tender. Drain and return to the pot.
4. Mash the roasted garlic with the potatoes, then add cream, butter, salt, and pepper. Mash until smooth and creamy.
5. Stir in the fresh parsley and adjust seasoning as needed.
6. Slice the duck thinly and serve with a generous scoop of roasted garlic and herb mashed potatoes.

This dish brings together the comforting flavors of mashed potatoes with the savory richness of duck, creating a well-rounded meal.

The roasted garlic infuses the potatoes with a deep, aromatic flavor, making this a perfect dish for a cozy summer dinner.