The Mary Berry Duck Breast recipe is a simple yet elegant dish, perfect for special occasions or a refined weeknight dinner. With perfectly seared duck breast and a rich, flavorful sauce, this recipe combines sophistication with ease, highlighting Mary Berry’s expertise in creating dishes that balance simplicity and flavor.
What is Mary Berry Duck’s Breast?
Mary Berry’s duck breast recipe features tender duck breasts cooked until the skin is crispy and the meat is juicy. Often paired with a fruit-based sauce, such as orange or cherry, this dish offers a delightful combination of savory and sweet flavors.
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Why You Should Try This Recipe
- Elegant yet easy: A perfect balance for home cooks.
- Crispy skin: Expert tips for achieving the perfect sear.
- Rich flavors: The sauce complements the duck beautifully.
- Great for entertaining: An impressive dish for guests.
- Customizable: Adjust flavors to suit your preferences.
Ingredients Needed to Make Mary Berry Duck Breast
For the Duck:
- Duck breasts (2 large): Skin-on for crispiness.
- Salt and black pepper: To season.
- Olive oil (1 tablespoon): For searing.
For the Sauce:
- Orange juice (150ml): Freshly squeezed for tanginess.
- Chicken stock (150ml): Adds depth to the sauce.
- Honey (1 tablespoon): For a touch of sweetness.
- Balsamic vinegar (1 tablespoon): Balances the flavors.
- Cornflour (1 teaspoon, mixed with water): To thicken the sauce.
Equipment Needed
- Sharp knife: To score the duck skin.
- Frying pan: For searing the duck.
- Small saucepan: For making the sauce.
- Meat thermometer (optional): To ensure perfect doneness.
Instructions to Make Mary Berry Duck Breast
Step 1: Prepare the duck
- Pat the duck breasts dry with paper towels.
- Score the skin in a crisscross pattern, being careful not to cut into the meat. Season both sides generously with salt and black pepper.
Step 2: Sear the duck
- Place the duck breasts skin-side down in a cold frying pan. Heat the pan over medium heat, allowing the fat to render and the skin to become crispy. Cook for 6–8 minutes, draining excess fat as needed.
- Turn the duck breasts over and cook for another 3–4 minutes for medium-rare, or longer if preferred.
Step 3: Rest the duck
- Remove the duck breasts from the pan and cover loosely with foil. Let them rest for 5 minutes to retain their juices.
Step 4: Make the sauce
- In a small saucepan, combine the orange juice, chicken stock, honey, and balsamic vinegar. Bring to a simmer and reduce slightly.
- Stir in the cornflour mixture and cook for 1–2 minutes until the sauce thickens. Adjust seasoning if needed.
Step 5: Serve
- Slice the duck breasts diagonally and arrange on a plate. Drizzle with the sauce and serve immediately.
What Goes Well With Mary Berry Duck Breast
- Roasted vegetables: Carrots, parsnips, or sweet potatoes.
- Mashed potatoes: Creamy and comforting.
- Green beans: A light and fresh side.
- Wild rice: Adds a nutty flavor and texture.
- Cranberry or cherry compote: For a sweet-tart contrast.
Expert Tips for Making the Best Mary Berry Duck Breast
- Start with a cold pan: This ensures the fat renders slowly for crispier skin.
- Don’t overcook: Use a meat thermometer to check for medium-rare (internal temperature of 55°C/130°F).
- Rest the meat: Letting the duck rest ensures it stays juicy.
- Reduce the sauce properly: A well-reduced sauce enhances the dish’s flavor.
- Save the rendered fat: Duck fat is excellent for roasting potatoes or vegetables.
Easy Variations of Mary Berry Duck Breast
- Cherry sauce: Replace orange juice with cherry juice and add dried cherries for a rich twist.
- Asian-inspired: Use soy sauce, ginger, and a touch of hoisin in the sauce.
- Wine-based sauce: Substitute orange juice with red wine for a more robust flavor.
- Herb-infused: Add thyme or rosemary to the sauce for an aromatic touch.
- Sweet-spicy glaze: Mix honey with chili flakes for a sweet-spicy finish.
Best Practices to Store Mary Berry Duck Breast
- Refrigerate leftovers: Store in an airtight container for up to 3 days.
- Reheat gently: Warm in the oven at 180°C (350°F) to avoid drying out.
- Freeze for later: Wrap cooked duck breasts tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Nutrition Value (per serving)
- Calories: 400
- Protein: 25g
- Fat: 20g
- Carbohydrates: 10g
- Fiber: 1g
FAQs
How do I get crispy skin on duck breast?
To achieve crispy skin, start cooking the duck in a cold pan, skin-side down. Cook over medium heat to render the fat slowly, and drain the excess fat as it accumulates.
What is the best internal temperature for duck breast?
Duck breast is best cooked to medium-rare, with an internal temperature of 55°C (130°F). For medium, aim for 60°C (140°F).
Can I make the sauce ahead of time?
Yes, the sauce can be made ahead and reheated gently before serving. Store it in the refrigerator for up to 2 days.
What is the best way to reheat duck breast?
Reheat duck breast in the oven at 180°C (350°F) for 5–10 minutes, ensuring it doesn’t overcook. Avoid microwaving as it can make the skin soggy.
Final Words
The Mary Berry Duck Breast recipe is a versatile and flavorful dish that’s perfect for both casual and special occasions. With its crispy skin and rich, tangy sauce, it’s a meal that’s sure to impress. Ready to elevate your dining experience? Try this recipe today and enjoy a restaurant-quality dish at home!
More By British Baking Recipes
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Mary Berry Duck Breast
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2
- Category: Main Course
- Method: Pan-searing and Simmering
- Cuisine: British
Description
Mary Berry’s duck breast recipe features tender duck breasts cooked until the skin is crispy and the meat is juicy. Often paired with a fruit-based sauce, such as orange or cherry, this dish offers a delightful combination of savory and sweet flavors.
Ingredients
For the Duck:
- Duck breasts (2 large): Skin-on for crispiness.
- Salt and black pepper: To season.
- Olive oil (1 tablespoon): For searing.
For the Sauce:
- Orange juice (150ml): Freshly squeezed for tanginess.
- Chicken stock (150ml): Adds depth to the sauce.
- Honey (1 tablespoon): For a touch of sweetness.
- Balsamic vinegar (1 tablespoon): Balances the flavors.
- Cornflour (1 teaspoon, mixed with water): To thicken the sauce.
Instructions
Step 1: Prepare the duck
- Pat the duck breasts dry with paper towels.
- Score the skin in a crisscross pattern, being careful not to cut into the meat. Season both sides generously with salt and black pepper.
Step 2: Sear the duck
- Place the duck breasts skin-side down in a cold frying pan. Heat the pan over medium heat, allowing the fat to render and the skin to become crispy. Cook for 6–8 minutes, draining excess fat as needed.
- Turn the duck breasts over and cook for another 3–4 minutes for medium-rare, or longer if preferred.
Step 3: Rest the duck
- Remove the duck breasts from the pan and cover loosely with foil. Let them rest for 5 minutes to retain their juices.
Step 4: Make the sauce
- In a small saucepan, combine the orange juice, chicken stock, honey, and balsamic vinegar. Bring to a simmer and reduce slightly.
- Stir in the cornflour mixture and cook for 1–2 minutes until the sauce thickens. Adjust seasoning if needed.
Step 5: Serve
- Slice the duck breasts diagonally and arrange on a plate. Drizzle with the sauce and serve immediately.
