Description
James Martin’s duck breast recipe involves pan-searing the duck to render the fat and create a golden, crispy skin. The breast is then roasted to your preferred doneness, ensuring the meat stays tender and juicy. Often paired with a complementary sauce like red wine reduction or orange glaze, it’s a dish that combines simplicity with elegance.
Ingredients
For the Duck:
- Duck breasts (2): Skin-on for a crispy texture.
- Salt (1 teaspoon): Enhances the flavor of the meat.
- Black pepper (to taste): For seasoning.
For the Sauce (optional):
- Red wine (200ml): Forms the base of a rich sauce.
- Chicken stock (100ml): Adds depth to the sauce.
- Honey (1 tablespoon): For sweetness and balance.
- Butter (25g): To finish the sauce and add richness.
Instructions
Step 1: Prepare the duck
- Preheat your oven to 200°C (400°F).
- Pat the duck breasts dry with paper towels.
- Score the skin in a crisscross pattern without cutting into the meat.
- Season both sides of the duck breasts generously with salt and black pepper.
Step 2: Sear the duck
- Heat a heavy-based frying pan over medium heat.
- Place the duck breasts skin-side down in the cold pan to allow the fat to render gradually.
- Sear for 6–8 minutes, pressing gently to ensure even contact with the pan. Flip and sear the other side for 2 minutes.
Step 3: Roast the duck
- Transfer the pan or duck breasts to the oven (skin-side up) and roast for 6–8 minutes for medium-rare or adjust according to your preference.
Step 4: Rest the duck
- Remove the duck from the oven and let it rest on a cutting board for 5–10 minutes. This allows the juices to redistribute, ensuring tender meat.
Step 5: Make the sauce (optional)
- In the same pan, remove excess fat and add red wine, chicken stock, and honey.
- Simmer for 5–7 minutes until the sauce reduces and thickens.
- Stir in butter for a glossy finish.
Step 6: Serve
- Slice the duck breasts thinly against the grain.
- Drizzle with the sauce and serve alongside your favorite sides.